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For the Cake:

1 (16-ounce) box pound cake mix

4 egg whites

⅔ cup water

For the Filling:

2 teaspoons hot water

¼ teaspoon salt

1 (7-ounce) jar marshmallow creme (about 2 cups)

½ cup vegetable shortening

⅓ cup powdered sugar

½ teaspoon vanilla extract


1. Make the Cakes: Preheat oven to 325 degrees F.

2. If you have a Cream Canoe Pan, spray it with non-stick cooking spray. If you do not, make your own molds as follows:

Tear off a large square of aluminum foil (about 12-inches square), then fold it in half one way, then the other, so you have a smaller square. Wrap the piece of foil around a spice bottle, closing the ends, and leaving the top open. Remove the bottle and place the foil form on a baking sheet or in a large baking pan. Repeat with 9 more pieces of foil to make 10 total molds. Spray the inside of the molds with non-stick cooking spray and set aside. Source:browneyebaker