*  Exported from  MasterCook  *
 Recipe By     : Ann Johnsen
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Ann’s Best                       Cakes
                 Copycat                          Family Favorites
                 Snacks                           Tried N True
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Yellow cake mix -- prepared as directed
    1                    Lemon cake mix -- prepared as directed
    1                    White cake mix
    1      Can           pineapple chunks in juice -- Don't Use  Pineapple
      1/2  Cup           Butter or margarine
      1/2  Cup           Crisco
    1      Cup           Granulated sugar
      3/4  Cup           Evaporated milk
    1      Tablespoon    Vanilla
  Mix the cake mixes all together following the recipies on the boxes.  Substitu
 te Pineapple juice for water on the white cake mix. Mix all the cake mixes toge
 ther.  Bake in muffin pans.  Bake at 350 until lightly brown.  
  Cream the butter for 5 minutes on medium speed.  Add Crisco little at a time. 
  Cream another 3 or 4 minutes.  A little at a time add the sugar while you cont
 inue to beat.  Then add the milk, mixed first with the vanilla,  beating and sc
 raping the sides and bottom of the bowl frequently.  The longer you beat this t
 he better it becomes.  Mixture will actually grow in the bowl.  Keep refrigerat
 ed in covered container up to a month.  Use a pastry (cake decorating bag to fi
 ll cupcakes right in the middle.
                    - - - - - - - - - - - - - - - - - -