LindsayDirections 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.**
Homemade Cream Filled Individual Sponge Cakes Recipe
Ingredients
cake,butter,shortening,white sugar,milk,vanilla
Directions 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.**
Directions 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.**
