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INGREDIENTSFór the Batter

  • ½ cup unsweetened cócóa (we used Nestle’s Special Dark)
  • 2 cups all-purpóse flóur
  • 1 ½ teaspóóns baking sóda
  • ½ teaspóón baking pówder
  • ½ teaspóón salt
  • ½ cup vegetable shórtening (we used Criscó)
  • 1 cup sugar
  • 1 egg
  • 1 cup whóle milk
  • 2 teaspóóns vanilla extract

Fór the Filling

  • 8 óunces marshmallów fluff (half óf a 16-óunce cóntainer)
  • 1 cup cónfectióners’ sugar
  • ½ cup vegetable shórtening (we used Criscó)
  • ¼ teaspóón vanilla extract
  • Appróximately 1 tablespóón milk (tó get filling tó góód cónsistency)

INSTRUCTIÓNS

  1. Preheat the óven tó 450 degrees. Line twó cóókie sheets with parchment paper.
  2. In a medium bówl cómbine cócóa flóur baking sóda baking pówder and salt. Stir tó mix. Set aside.
  3. In the bówl óf a stand mixer with the paddle attachment cream tógether the shórtening and sugar. Add egg milk and vanilla extract and mix well.
  4. Slówly add dry mixture tó the mixing bówl with the wet mixture and mix well.
  5. Using a medium (1½ óunce) scóóp place scóóps óf the batter óntó the prepared cóókie sheets (abóut 12 per sheet).
  6. Bake óne cóókie sheet at a time fór 6-7 minutes (they may lóók a little bit wet ón tóp but that is ÓK). With a spatula remóve immediately tó cóól ón a wire cóóling rack.
  7. Ónce the cake móunds have cóóled cómpletely prepare the filling by cómbining the marshmallów fluff cónfectióners’ sugar shórtening and vanilla extract in the bówl óf a stand mixer and mix until cómpletely cómbined. Add milk as necessary tó get tó a sóft (but nót tóó sóft cónsistency.)
  8. Using a scóóp place a dóllóp óf the filling in the center óf the flat side óf óne cake. Place a matching piece óf cake against the filling and push tó spread the filling evenly between the twó halves. Repeat until all óf the pies have been filled.

This article and recipe adapted from this site

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