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1
Preheat the oven to 325F (160C).
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2
Fold 12 pieces of aluminum foil 1 3/4 (top) 4-inch length in half twice.
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3
Wrap the folded foil around a small spice bottle to creatr a mold.
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4
Leave the top of the mold open for pouring in the batter.
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5
Arrange them on a cookie sheet or in a shallow pan.
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6
Grease the inside of each mold with a light coating of nonstick spray.
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7
Disregard the directions on the box of cake mix, instead beat the egg whites until stiff.
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8
Combine them with the cake mix and water and beat until thoroughly blended about 2 minutes.
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9
Pour the batter into the molds, fillng each one about 3/4 inch.
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10
Bake for about 30 minutes or until the cake is golden brown and a toothpick stuck in the center comes out clean.
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11
For the filling cream the butter and shortening, slowly add the sugars while beating.
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12
Add the evaporated milk, vanilla and lemon extract.
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13
Mix on medium speed until completely smooth and fluffy.
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14
When the cakes are done and cooled, use a tooth pick to make three small holes in the bottom of each one.
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15
Move the toothpick around the inside of each cake to create space for the filling.
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16
Using a cake decorator or plastic bag or pastry bag inject each cake with filling through all three holes.
