Homemade Cream Filled Individual Sponge Cakes Recipe
- 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
step 1: Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers.
step 2: 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.
step 3: Sandwich the bars with the fluffy filling.