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Zingers
Franchise : Dolly Madison
Category : Breakfast, Brunch, Desserts

Cake
Duncan Hines devil's food cake mix 1 1/3 cups water
1/2 cup oil
3 large eggs

Filling 2 teaspoons hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Frosting 1 cup powdered sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla
Dash salt
Tear off a bunch of foil pieces about this size. These will be your mini cake pans after folding two times and wrapping around a pill bottle.

Empty prescription medicine bottles are actually good for something.

Use a toothpick or skewer to dig three caverns in the cakes where the filling will live. Later you will cleverly hide these holes with frosting.

1. Prepare the cake batter following the directions on the box.
If you use Duncan Hines brand, you will need 1 1/3 cups of water, 1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.
2. To prepare the cake pans that will make cakes the size of Zingers, tear off 20 pieces of aluminum foil that are each about 8 inches wide. Fold the foil in half and then in half once more so that you have a rectangular piece of foil. Wrap this piece of foil around a small prescription medicine bottle. Tuck in the ends and take the bottle out, leaving the foil open at the top. This will form a little pan. Flatten the bottom so that the mini pan stands up straight.
Place this into a baking pan and repeat with the remaining pieces of foil. When you have arranged all of the foil pans in a baking pan, spray the inside of all the pans with non-stick cooking spray.
Fill each little pan about halfway with cake batter. Bake cakes for 15 to 17 minutes or until a toothpick stuck in the center comes out clean. Remove the cakes from the oven and allow them to cool completely.
3. To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let this mixture cool.
4. 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 mixture to the bowl and mix.
5. To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth.
6. To assemble your snack cakes first poke three holes with a toothpick or skewer in the top of a cake and swirl around inside the holes making little caverns for your filling.
7. Use a pastry bag with a small tip to squeeze some filling into each hole. Careful not to overfill, or your cake will burst open.
Sure, it's exciting, but this mess won't make for a good clone.
8. Once the cake is filled, use a butter knife to spread frosting on top of the cake over the holes. Drag a fork lengthwise over the frosting making grooves just like the real thing.

Makes 20 snack cakes.
 

Recipe name Category
Zingers Breakfast, Brunch, Desserts
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