Homemade Cream Filled Individual Sponge Cakes
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Bake cake according to package directions in a 9x13 inch pan
2
Cool and cut into bars
3
Cut each bar in half lengthwise to make two layers
4
In a large bowl, beat butter with an electric mixer until creamy
5
Beat in shortening, a little at a time, until fluffy
6
Gradually beat in sugar
7
Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy
8
Sandwich the bars with the fluffy filling