• Preheat the oven to 325 degrees f.
• Use a molded pan (as seen in my post) or create your own molds by wrapping a square seasoning jar around tin foil to create the mold shape. Place these molds that you create, side by side on a cookie sheet.

Start making the cake part:

• Beat the egg whites until stiff (it should peak when you lift your blender beaters up from the egg whites)
• In a separate bowl, mix together the cake mix and water. After it's blended with no lumps (about 2 minutes) fold in the egg whites.
• Pour the batter into the molds, filling each mold about 3/4 of an inch.
• Bake for about 30 minutes or until golden brown.
• Let the cakes cool before filling them.

Make the Filling:

• Combine salt with the hot water in a small bowl. Stir it long enough for the salt to dissolve. Let cool.
• Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix with a blender until fluffy.
• Next, add the salt water mixture in the last step of blending the filling.
• Fill the cooled pound cakes with this filling by poking three holes in the bottom of each cake. I used a straw to do this. I moved the straw around to open the inside of the cake part leaving the hole the same size as the straw.
• Use a pastry bag to insert the filling mixture into the holes you just created.
• Enjoy!