| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
|
|
Non stick spray |
| 4 |
|
Egg whites |
| 1 |
|
Box goldenpound cake mix |
|
|
16 ounces |
| 2/3 |
c |
Water |
| 2 |
T |
Butter |
| 1/3 |
c |
Vegetable shortening |
| 1 1/3 |
c |
Powdered sugar |
| 1 |
T |
Granulated sugar |
| 1/3 |
c |
Evaporated milk |
| 1 |
t |
Vanilla extract |
| 2 |
|
Lemon extract |
INSTRUCTIONS
Preheat the oven to 325. Fold 12 piece of alum foil 1 3/4 (top) 4"
length in half twice. Wrap the folded foil around a small spice bottle
to create a mold. Leave the top of the mold open for pouring in the
batter. Arrange them on a cookie sheet or in a shallow pan. Grease
the inside of each mold with a light coating of nonstick spray.
Disregard the directions on the box of cake mix, instead beat the egg
whites until stiff. Combine them with the cake mix and water and beat
until thoroughly blended about 2 minutes. pour the batter into the
molds filling each one about 3/4 inch. Bake for about30 minutes or
until the cake is golden brown and a toothpick stuck in the center
comes out clean. For the filling cream the butter and shortening,
slowly add the sugars while beating. Add the evaporated milk, vanilla
and lemon extract. mix on medium speed until completely smooth and
fluffy. When the cakes are done and cooled, use a tooth pick to make
three small holes in the bottom of each one. Move the toothpick around
the inside of each cake to create space for the filling. Using a cake
decorator or plastic bag or pastry bag inject each cake with filling
through all three holes. Posted to EAT-L Digest 26 Sep 96 Date:
Fri, 27 Sep 1996 07:52:28 -0400 From: Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA>
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