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1
Preheat oven to 350 degrees F.
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2
Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper.
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3
Combine flour, baking soda and salt in medium bowl.
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4
Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy.
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5
Add flour mixture alternately with buttermilk, heating well after each addition.
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6
Blend in vanilla and almond extract.
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7
Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
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8
Add cream of tartar and beat at high speed until soft peaks form.
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9
Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter.
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10
Pour batter evenly into prepared pan and smooth with cake spatula.
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11
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
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12
Cool layers in pans on wire racks for 10 minutes.
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13
Loosen edges and remove to racks to cool completely.
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14
Fill layers with Twinkie Creme Filling.
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15
For Twinkie Creme Filling: Combine the salt with the hot water in a small bowl and stir until salt is dissolved.
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16
Let this mixture cool.
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17
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.
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18
Add the salt solution to the filling mixture and combine.
