Homemade Cream Filled Individual Sponge Cakes - cooking recipe

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

Preparation

Bake cake according to package directions in a 9x13 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.