Cake
1 (16 ounce) box golden pound cake mix
4 egg whites
2/3 cup water

Filling
2 teaspoons butter
1/3 cup vegetable shortening
1 cup confectioners' sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
2 drops lemon extract

Note: You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a wooden pick.

Preheat oven to 325 degrees F.

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.

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).

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

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

Add the evaporated milk and vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy.

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

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