Categories: Chocolate, Appetizers, Cakes 
      Yield: 6 servings 
  
      1 c  Sugar                               2 ts Vanilla Extract 
    1/2 c  Solid White Vegetable                    FILLING: 
           -Shortening                       1/2 c  Butter, Softened (1 Stick) 
      2 c  Unbleached Flour                7 1/2 oz Marshmallow Creme (1 Jar) 
    1/2 c  Unsweetened Cocoa Powder          3/4 c  Confectioners' Sugar 
  1 1/2 ts Baking Soda                       1/4 c  Solid White Vegetable 
      1 ts Salt                                     -Shortening 
      1 c  Milk                              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