Twinkie Bundt Cake

Name: Twinkie Bundt Cake
Ingredients: 3 cups (345 g) cake flour; 1 tablespoon (15 g) baking powder; 3/4 teaspoon (6 g) salt; 6 tablespoons (90 g) unsalted butter, at room temperature; 1 tablespoon (15 ml) pure vanilla extract; 2 cups (400 g) granulated sugar; 1/2 cup (118 ml) vegetable oil; 3 large eggs plus 4 large egg yolks, at room temperature; 1 cup (237 ml) buttermilk, at room temperature; 1 (7.5 ounce) jar marshmallow creme; 1/2 cup (1 stick)(114 g) unsalted butter, at room temperature; 1 teaspoon (5 ml) pure vanilla extract; Confectioners' sugar, for dusting (optional)

Twinkie Bundt Cake was pinched from <a href="http://sweetapolita.com/2012/11/twinkie-bundt-cake/" target="_blank">sweetapolita.com.</a>

"From the book, Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever. Shauna says, "This cake is essentially an enormous from-scratch version of the iconic American snack cake, with the vanilla flavor amplified and made with pronounceable ingredients. It's golden and terrifically moist, and its cream-filled cross-section is an instant joy-inducer."..."

INGREDIENTS

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3 cups (345 g) cake flour

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1 tablespoon (15 g) baking powder

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3/4 teaspoon (6 g) salt

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6 tablespoons (90 g) unsalted butter, at room temperature

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1 tablespoon (15 ml) pure vanilla extract

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2 cups (400 g) granulated sugar

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1/2 cup (118 ml) vegetable oil

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3 large eggs plus 4 large egg yolks, at room temperature

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1 cup (237 ml) buttermilk, at room temperature

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1 (7.5 ounce) jar marshmallow creme

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1/2 cup (1 stick)(114 g) unsalted butter, at room temperature

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1 teaspoon (5 ml) pure vanilla extract

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Confectioners' sugar, for dusting (optional)

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