Homemade Cream Filled Individual Sponge Cakes
1 (18.25 ounce) package yellow cake mix
½ cup butter
½ cup shortening
1 cup white sugar
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
Bake cake according to package directions in a 9×13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers.
In a large bowl, beat butter with an electric mixer until creamy. Beat in shortening, a little at a time, until fluffy. Gradually beat in sugar. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy.
Sandwich the bars with the fluffy filling.
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