INGREDIENTS

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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