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twelve 12 x 14 inch pieces of aluminum foil

4 egg whites
16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray

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 extract

Preheat oven to 325 degrees F. Fold each piece of foil in half
twice. Wrap the folded foil around the 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. Spray the inside of each with
nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water,
and beat about 2 minutes until thoroughly blended. Pour batter into
molds, filling each about 3/4 inch deep. Bake about 30 minutes, or
until the cake is golden brown and a toothpick comes out clean from
the center.

For the filling, cream the butter and shortening. Slowly add the
sugars while beating. Add the evaporated milk, vanilla and lemon
extracts. Mix on medium speed until completely smooth and fluffy.
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. Using the pastry
bag, inject each cake with filling through all three holes.

Makes 12


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