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1
Note: You will need a spice bottle (about the size of a twinkie) and twelve 12x14 inch pieces of aluminum foil.
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2
Preheat oven to 325F.
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3
Fold each piece of foil in half twice.
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4
Wrap around spice bottle and fold up sides to create a mold.
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5
Leave the top open to pour in batter.
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6
Make 12 of these molds and arrange on a cookie sheet.
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7
Grease the inside of each with cooking spray.
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8
Disregard the baking instructions on the cake mix box.
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9
Instead, beat the egg whites until stiff.
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10
Combine with cake mix and water and beat until thoroughly blended (about 2 mins).
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11
Pour batter into molds filling each about 3/4 inch.
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12
Bake in oven for about 30 minutes or until cake is golden brown.
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13
FILLING:.
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14
Cream butter and shortening.
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15
Slowly add the sugars while beating.
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16
Add the evaporated milk, vanilla and lemon extracts.
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17
Mix on medium speed until completely smooth and fluffy.
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18
When the cakes are cooled, use a toothpick to make three small holes in the bottom of each one.
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19
Move the toothpick around inside of each cake to make room for filling.
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20
Use a pastry bag or ziploc bag and inject each cake with filling through all three holes.
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21
If you like, sprinkle powdered sugar on each.
