Cakes:
2 cups flour
1/2 cup cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable shortening
1 cup milk
2 tsp. vanilla extract
Filling:
1/2 cup butter
1 jar (7 1/2 oz.) marshmallow creme
3/4 cup confectioner's sugar
1/4 cup vegetable shortening
1/2 tsp. vanilla extract
Preheat oven to 350� F and lightly grease two baking sheets or line them with parchment paper.
Combine dry ingredients except sugar and set aside.
In a large bowl with an electric mixer, beat the sugar and shortening for about 2-3 min., until well blended and fluffy. With mixer at med.-low speed, alternate gradually adding the flour mixture and the milk, starting and ending with the flour mixture and mixing well after each addition. Beat in the vanilla until well blended.
For Whoopee Pies:
Drop the batter by rounded tablespoonfuls onto the prepared baking sheets, spacing the mounds about 2 inches apart.
For Devil Dogs:
Use the spoon and drop the batter into a small oblong shape, like a hot dog bun, about 3" long. Regardless of the shape, you will be making small cr�me filled sandwiches out of the cooled cakes.
Bake for about 15 minutes or until the cakes spring back when touched. Use a spatula to transfer the cakes to a wire rack to cool completely. Yield: 20 Whoopee Pies or Devil Dogs.
To Make Filling:
Combine all filling ingredients in large bowl and stir to combine, then beat until light and fluffy, about 3 minutes. To Assemble Spread about a tablespoon of filling on the underside of one cake and top with a second cake. Store in a tightly covered container, or individually wrap in plastic wrap.