Whoopie Pies Plus

• whoopie pie cookies
• 1/2 cup vegetable shortening
• 1 cup firmly packed brown sugar
• 1 egg
• 1/4 cup cocoa
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup milk
• Whoopie Pie Filling
• 1 cup vegetable shortening
• 1 1/2 cups powdered sugar
• 2 cups marshmallow cream
• 1 1/2 teaspoons vanilla extract

1. Preheat oven to 350u0b0F Lightly grease baking sheets.
2. In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
3. In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
4. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
5. Make Whoopie Pie Filling: beat together shortening, sugar, and fluff, stir in vanilla extract until well blended.
6. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
7. To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
8. Makes 9 large whoopie pies.

whoopie pie cookies, vegetable shortening, brown sugar, egg, cocoa, flour, baking powder, baking soda, salt, vanilla, milk, vegetable shortening, powdered sugar, marshmallow cream, vanilla

Taken from www.food.com/recipe/whoopie-pies-plus-265022 (may not work)