On The Menu: Twinkie Cake

It has been years since I have actually ate a Twinkie. Actually they were never a favorite of mine but I am so glad that I did not let that deter me from making this cake. This recipe was so easy to make (partly because it involves a box cake mix) and basically about a hundred million times better than an actual Twinkie.

I made this cake the last time I hosted book club and it was a hit. All of the cake had disappeared by the end of the day. I topped mine with colorful sprinkles and thought leaving the sides unfrosted made the cake even more adorable.

Ingredients:
1 box yellow cake mix
5.1 oz box instant vanilla pudding
1 cup water
1 stick salted butter, melted and cooled slightly
4 large eggs, lightly beaten

Ingredients for Frosting:
1 stick salted butter, slightly softened
1/4 cup heavy cream
1 tsp vanilla
7 oz jar marshmallow creme
3 1/2 cups powdered sugar

Directions:
1. Preheat oven to 350. Spray with nonstick spray and flour 2 (8 inch) round cake pans and set aside.
2. In a large bowl, combine eggs and butter with a mixer. Add water, pudding mix, and cake mix and beat on medium, until batter is smooth. Spread evenly in prepared pans and bake for about 20 -25 minutes until a toothpick inserted in center of cake comes out clean.
3. Allow cakes to cook for a few minutes in the pans and then turn out on to wire racks and allow to finish cooling.
4. For the frosting: Beat butter and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar. Add heavy cream. Increase the speed of the mixer and beat until light, smooth and fluffy. Spread between layers and on top of cake. Top with sprinkles!