Make Whoopies, not War

Chocolate Cakes:
2 1/4 C.­ flour
1/2 C.­ unsweetened cocoa powder
1 tsp.­ baking soda
2 tsp.­ cream of tartar
1 tsp.­ salt
2/3 C.­ vegetable shortening
1 1/4 C.­ sugar
2 Lg.­ eggs
2 tsp.­ vanilla
1 C.­ milk

Filling:
1/2 C.­ unsalted butter; softened
1 C.­ powdered sugar
2 C.­ marshmallow creme
1 tsp.­ vanilla

1.­ Preheat oven to 350*.­ Grease 2 Lg.­ baing sheets; set aside
2.­ In a bowl, whisk together the flour, cocoa, baking soda, creme of tartar, and salt; set aside.­ In the bowl of electric mixer, creme shortening and sugar.­ Beat in eggs and vanilla.­ Alternately add the flour mixture and mild, beating until fully combined.­
3.­ Drop dough by tablespoons 2 inches apart onto prepared baking sheets.­ Bake for 8-­10 minutes or until darker around the edges and firm to the touch.­ Transfer cakes to a wire rack to cool completely.­
4.­ For the filling, beat the butter and powdered sugar.­ Beat in the marshmallow creme and vanilla until smooth.­ Spoon about 1 T.­ of filling onto the bottom of a cake.­ Press the bottom of a second cake against filling to make a sandwich.­ Repeat with remaining cakes and filling.­ To store, layer whoopie pies between sheets of waxed paper in an airtight containerand refrigerate for up to 2 days.­

makes about 24 Wicked Whoopies.­