Not-So-Top-Secret Recipes (With A Twinkie Peek)

First, I have no reason for telling you this, other than I think it's a cool cookbook, and website.
My cousin discovered this cookbook a few years ago.

There are several editions now. This guy takes popular recipes from main stream restaurants, and figures out how to make a version that taste just like these favorite dishes. Holly has tried out quite a few recipes (including chicken crispers and queaso from Chili's....yum!). They do taste EXACTLY like the real thing. You can buy his books, or visit his site. https://www.topsecretrecipes.com/ I have book 2 (thanks to Holly), which I love.
You can purchase individual recipes on the site, AND he also has free recipe links you can click on, and try out.
Holly recently made Hostess Twinkies for my Mom (who loves this little snack cake).

Cake
Nonstick spray
4 egg whites
16-ounce box golden pound cake mix
2/3 cup water
Filling
2 teaspoons very 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
1. Preheat oven to 325 degrees F.
2. Fold each piece of aluminum foil in half twice. Wrap the folded foil around a spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make ten of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of nonstick spray.
3. Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water, and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.
4. Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.
5. For the filling, combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
6. 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.
7. Add the salt solution to the filling mixture and combine.
8. When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.
9. Using a cake decorator or pastry bag, inject each cake with filling through all three holes.
Makes 10.
Sure, you can also go to the restaurant and buy the 'real' version, but I think this is a lot more fun. :O)
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