Try this Zingers recipe, or contribute your own.
Suggest a better descriptionPrepare 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.
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.
To make the filling, combine the hot water with the salt in a small bowl and stir until the salt is dissolved. Let the mixture cool.
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.
To make the chocolate frosting, combine all the frosting ingredients in a medium bowl and mix well with an electric mixer until smooth.
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.
Use a pastry bag with a small tip to squeeze some filling into each hole. Careful not to overfill, or your cake with burst open.
Once the cake is filled, use a butter knife to spread frosting in top of cake over the holes. Drag fork lengthwise over the frosting making grooves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 769 | ||
Calories from Fat: 718 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.8g | 106 % | |
Saturated Fat 49g | 245 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 277.6mg | 85 % | |
Sodium 4518.2mg | 156 % | |
Potassium 214mg | 6 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.2g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 769
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