I was so excited to try out this recipe. Just ask Jeff. He said I was giddy like a school girl! I have to admit I was pretty silly. I thought the procedure of making these would be challenging, but it was surprisingly easy.
Below is the recipe...
Homemade Cream Filled Individual Sponge Cakes
Submitted by: TNthree Rated: 4 out of 5 by 9 members
Prep Time: 45 Minutes Cook Time: 30 Minutes
Ready In: 1 Hour 15 Minutes Yields: 24 servings
"Yellow cake bars are frosted with a shortening and evaporated milk filling in this homage to the famous snack cakes."
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
1 tablespoon vanilla extract
1. 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.
2. 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.
3. Sandwich the bars with the fluffy filling.
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Printed from Allrecipes.com 9/10/2006
Usually we run in the mornings when it is still cool out; however, one time I didn't have a chance to run until around 1 p.m. It had gotten quite warm, and it really wore Skipper out. He just laid on the dining room floor and panted and panted and panted some more!!
We have been easing into our running. Next week will be our first week running more than 2 miles without any walking. I think it will be tough for both of us.
I have a running log online. You're welcome to check out my progress. Here is a link:
I update this log after each run. It's a great tool for me.