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1
Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick).
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Preheat oven to 325 degrees F.
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Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter inches Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray or butter.
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4
Beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).
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5
Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.
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For the filling, cream the butter and shortening. Slowly add the sugars while beating.
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7
Add the evaporated milk, vanilla and lemon extracts.
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Mix on medium speed until completely smooth and fluffy.
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9
When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.
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10
Using the pastry bag, inject each cake with filling through all three holes.
