Homemade Cream Filled Individual Sponge Cakes

Ingredients

• 0.5 cup butter 
• 5 ounce evaporated milk canned
• 0.5 cup shortening 
• 1 tablespoon vanilla extract 
• 1 cup sugar white
• 18.3 ounce duncan hines classic decadent cake mix yellow

Equipment

• bowl
• frying pan
• oven
• hand mixer

Directions

1. Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars.
2. Cut each bar in half lengthwise to make two layers.
3. 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.
4. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy.
5. Sandwich the bars with the fluffy filling.