Makes 12 Large Twinkies or 2 dozen small Twinkies
16-ounce box golden pound cake mix
4 egg whites, beaten until stiff
2/3 cup water
1/4 cup shortening or coconut oil (I love cooking with coconut oil)
1/4 cup margarine
1 cup powdered sugar
1 tsp. vanilla extract
Twinkie molds (shape your own with aluminum foil )
Non-stick cooking spray
Preheat the oven to 325F
Whip egg whites on high until stiff.
Add cake mix and water, and beat on medium speed until completely blended, about 2 minutes.Divide batter evenly among the baking molds and bake at 325F until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely.
Beat together the shortening and margarine with mixer until well combined and creamy.
Add the powdered sugar and beat until completely light and fluffy, about 5 minutes.
Add the vanilla and beat for another 2 minutes.
To Fill your Twinkies
Once cakes are cool flip over and use a straw or skewer to make 2 incisions / Put filling in a pastry bag and place tip in each incision of cake then press filling into it til full. Place back upright and SERVE!