Twinkie Cake - cooking recipe

Ingredients

3 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
2 cups granulated sugar, divided
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract
6 egg whites, room temperature
1 teaspoon cream of tartar
For Twinkie Creme Filling
2 teaspoons very hot water
1/2 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Preparation

Preheat oven to 350 degrees F.
Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
Combine flour, baking soda and salt in medium bowl.
Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
Add flour mixture alternately with buttermilk, heating well after each addition.
Blend in vanilla and almond extract.
Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
Add cream of tartar and beat at high speed until soft peaks form.
Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
Pour batter evenly into prepared pan and smooth with cake spatula.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool layers in pans on wire racks for 10 minutes.
Loosen edges and remove to racks to cool completely.
Fill layers with Twinkie Creme Filling.
For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
Let this mixture cool.
Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
Add the salt solution to the filling mixture and combine.
Makes 1-1/2 cups of creme filling.