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.

Create 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!