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Prepare Gluten Free Pantry’s Danielle’s Decadent
Chocolate Cake mix in an oblong pan. Cool in
refrigerator. Cut in squares and 1/2 half length-wise.
Prepare the cream filing as directed below:
2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
1. Combine the salt with the hot water in a small bowl
and stir until salt is dissolved. Let this mixture cool.
2. 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.
3. Add the salt solution to the filling mixture and
combine.
Makes 1 1/2 cups.
Make
a “sandwich” of the cake with the cream filling in the
middle. Refrigerate and enjoy.
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