Chocolate Whoopie Shells

By pknaub

Ingredients

• 1/2 cup (3 1/4 ounces) shortening
• 1 cup (7 1/2 ounces) brown sugar, packed
• 1 large egg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons (1 1/8 ounces) unsweetened baking cocoa
• 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1 cup (8 ounces) milk
• Filling
• 1 cup (6 1/2 ounces) shortening
• 1 cup (4 ounces) confectioners' sugar
• 1 1/3 cups (4 ounces) marshmallow creme
• heaping 1/4 teaspoon salt dissolved in 1 tablespoon water
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease your shell pan.

For the cakes: In a large mixing bowl, cream together the shortening, sugar, egg, baking powder, baking soda, salt, and vanilla. In a separate bowl, whisk together the cocoa and flour. Add the dry ingredients to the shortening mixture alternately with the milk, beating until smooth.

Using a scoop or spoon, drop 1 1/2-ounces or 3 tablespoons of cake batter into each shell and spread evenly with greased fingers. Bake for about 10 to 12 minutes. Remove from the oven and let cool in pan for 5 to 10 minutes before removing from the pan and onto a rack to cool completely.

For the filling: Beat together the shortening, sugar, and marshmallow, then stir in the salt and vanilla.

Assembly: Spread half of the shell cakes with the filling; top with the remaining cakes. Yield: 20 shell cakes, 10 assembled "pies".