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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This recipe came from my mother, who made the cake from scratch when I was growing up, writes Caroline Anderson of Waupaca, Wisconsin. Sometimes she'd replace the smooth filling with homemade whipped cream, which was readily available on the farm. Ingredients:
1 package devil's food cake mix (regular size) |
3/4 cup shortening |
2/3 cup confectioners' sugar |
1 cup marshmallow creme |
1 teaspoon vanilla extract |
2 cans (16 ounces each) chocolate frosting |
Directions:
1. Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla.
3. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting. Yield: 2 dozen.
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