- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon table salt
- 1/2 cup vegetable shortening (or butter)
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees and line two baking sheets with parchment. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the shortening and sugar. Add the egg and vanilla and mix until combined.
Continue to mix on low speed while alternately adding the buttermilk and flour mixture. Stop to scrape the sides of the bowl with a rubber spatula as needed.
Spoon about 1/4-cup of batter roughly 3 inches apart onto the prepared baking sheets (a scoop works well here). Bake for 12-15 minutes or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack to cool completely.
For the Filling
- 1 cup vegetable shortening (or butter)
- 2 cups powdered sugar
- 2 cups Marshmallow Fluff
- 2 teaspoons vanilla extract
Instructions:In a large bowl, blend together all of the ingredients until smooth.
Spread the flat side of half the cakes with filling. Top with the remaining cakes to form a sandwich, then wrap individually in plastic wrap until ready to serve.
For Valentines Day you can roll the edges of the fluff filling in red sprinkles!