Ingredients
- *~Cake~* shopping list
- 2 cups sugar shopping list
- 1 cup vegetable shortening shopping list
- 2 eggs shopping list
- 1 cup buttermilk shopping list
- 1 cup hot water shopping list
- 1 teaspoon vanilla extract shopping list
- 4 cups all-purpose flour shopping list
- 2 teaspoon baking powder shopping list
- 2 teaspoon baking soda shopping list
- 3/4 cup cocoa shopping list
- ~*Filling*~ shopping list
- 5 tablespoons flour shopping list
- 1 cup milk shopping list
- 1 cup sugar shopping list
- 1/2 cup butter, softened shopping list
- 1/2 cup vegetable shortening shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- Preheat oven to 425 degrees F.
- In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, water, vanilla, and blend this into the creamed mixture at low speed.
- Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto a parchment paper lined cookie sheet. Bake for 5 minutes. Allow to cool and transfer parchment paper with cakes onto cooling racks (just lift the paper out with the cakes still on it – you’ll be able to easily peel the cakes off of the pare to assemble the gobs).
- To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy.
- Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.
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