Twinkie Truffles

Directions

1. Bake cake mix according to package directions adding the extra vanilla into the mix along with the other liquid ingredients. When completely cool, crumble into a large bowl and mix with marshmallow cream until well blended (a hand mixer gets the job done).
2. Using a cookie scoop form the cake balls and hollow out the center with your finger. Keep about the amount of six cake balls of dough aside. Place on a parchment paper lined cookie sheet and freeze for at least 30 minutes.
3. Meanwhile, make the cream filling. Dissolve salt in very hot water and set aside to cool. Whip marshmallow cream, shortening, powdered sugar and vanilla until fluffy. When cool, add salt water and whip to combine. Place cream in a zip top bag and refrigerate until ready to use.
4. Snip the corner of the bag so you can pipe into the hollow balls. Remove balls from freezer and fill each with cream. Take small amounts of the leftover dough that didn't get frozen and smooth over top to enclose cream completely inside ball. Place back into the freezer from an additional 20 minutes.
5. When you are ready to dip. Place candy melts in a double boiler and stir until smooth. Dip each ball and when completely covered, allow excess to drip off and place back on parchment paper. Allow to harden and enjoy!