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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 Copyright 1988
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