16 oz box golden pound cake mix
4 egg whites
2/3 cup water

FILLING:

2 tbsp. butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp. vanilla extract
2 drops lemon oil or extract

1. Preheat oven to 325°F.

2. Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in.

Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.

3. Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).

4. Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

5. For the filling, cream the butter and shortening. Slowly add the sugars while beating.

6. Add the evaporated milk, vanilla and lemon extracts.

7. Mix on medium speed until completely smooth and fluffy.

8. When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.

9. Using the pastry bag, inject each cake with filling through all three holes.