1 c Sugar
1/2 c Solid White Vegetable
-Shortening
2 c Unbleached Flour
1/2 c Unsweetened Cocoa Powder
1 1/2 ts Baking Soda
1 ts Salt
1 c Milk
2 ts Vanilla Extract
FILLING:
1/2 c Butter, Softened (1 Stick)
7 1/2 oz Marshmallow Creme (1 Jar)
3/4 c Confectioners’ Sugar
1/4 c Solid White Vegetable
-Shortening
1/2 ts Vanilla Extract
Yield: About 20 “Pies”
Preheat the oven to 350 degrees F. Grease 3 or 4 baking sheets and set
aside.
TO MAKE THE PIES:
Beat the sugar and shortening in the large bowl of an electric mixer until
well blended. Mix the flour, cocoa, baking soda and salt in a medium-sized
bowl with a wire whisk until light and thoroughly combined. (Using the
wire whisk to blend the dry ingredients, in this case, makes sifting
unnecessary.) With the electric mixer running on low speed, add the flour
mixture and milk alternately to the sugar mixture, starting and ending with
the flour mixture, beating well after each addition. beat in the vanilla.
Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
baking sheets. (The little cakes will be about 2 1/2 inches in diameter
after baking) You should have about 40 cakes. Bake for 15 minutes or
until cakes spring back when touched lightly. Remove to wire racks to
cool.
TO MAKE THE FILLING:
In a large bowl, combine the butter, marshmallow creme, sugar, shortening
and vanilla. Beat for 2 minutes, using an electric mixer set on high
speed, until light and fluffy.
ASSEMBLY:
Place about 1 TBS of filling on the flat sides of half the cakes. Top with
the remaining cakes and press together so that the filling squashes out the
sides a little.
NOTE:
Because of all the butter in the filling, these pies should not be held at
room temperature indefinitely. Pies that are not to be eaten soon after
baking should be wrapped in plastic film and refrigerated or frozen for
future use.
From Comfort Food by Holly Garrison
Yields
6