Ingredients
The following ingredients have 128 Servings
- ½ cup unsweetened cocoa (we used Nestle’s Special Dark)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable shortening (we used Crisco)
- 1 cup sugar
- 1 egg
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 8 ounces marshmallow fluff (half of a 16-ounce container)
- 1 cup confectioners’ sugar
- ½ cup vegetable shortening (we used Crisco)
- ¼ teaspoon vanilla extract
- Approximately 1 tablespoon milk (to get filling to good consistency)
Instruction
- Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
- In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
- Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
- Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
- Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
- Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
- Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
