1.      Preheat oven to 160 Deg. C (325 Deg. F)f and generously grease a 9 inch Bundt pan. 

2.      Sift together the flour, baking powder, and salt. 

3.      Cream 6 tablespoons butter and vanilla. Add sugar and oil.  

4.      Beat in eggs and yolks. 

5.      Alternate adding flour mixture and buttermilk to the wet ingredients and mix until smooth. 

6.      Pour batter into Bundt pan and bake for 60-70 minutes or until the cake passes the toothpick test. 

7.      let the cake cool for 20 minutes before flipping out of the pan. then let the cake continue to cool for 1 hour.  

8.      Mix marshmallow crème, cup butter, 1/2 cup powdered sugar and vanilla until smooth. 

9.      Make holes in the bottom of the cake with a paring knife or cupcake corer. 

10.  Add the marshmallow creme to a piping bag or plastic bag to fill the cake with the cream. 

11.  Carefully turn the cake onto a platter, dust with powdered sugar, and serve.  

12.  Store leftovers in an airtight container for up to 4 days.