Instructions
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)
Preheat oven to 325 degrees F.
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 in.
Make twelve of these molds and arrange on a cookie sheet. Grease the
inside of each with nonstick spray.
Disregard
the directions on the cake mix box. Instead, beat the egg whites until
stiff. Combine with cake mix and water, and beat until thoroughly
blended (about 2 minutes).
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.
For the filling, cream the butter and shortening. Slowly add the sugars while beating.
Add the evaporated milk, vanilla and lemon extracts.
Mix on medium speed until completely smooth and fluffy.
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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