Homemade Cream Filled Individual Sponge Cakes

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup white sugar
• 1 (5 ounce) can evaporated milk
• 1 tablespoon vanilla extract

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.