Chocolate Whoopie Shells

Shell Cakes
1/2 cup (3 1/4 ounces) shortening
1 cup (7 1/2 ounces) brown sugar, packed
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons (1 1/8 ounces)
natural cocoa
2 cups (8 1/2 ounces) Unbleached All-Purpose
Flour
1 cup (8 ounces) milk

Filling
1 cup (6 1/2 ounces) shortening
1 cup (4 ounces) confectioners' sugar
1 1/3 cups (4 ounces) marshmallow creme
heaping 1/4 teaspoon salt dissolved in 1 table-
spoon water
1 1/2 teaspoons vanilla extract

Preheat the oven to 350°F. Lightly grease your
shell pan.

For the cakes: In a large mixing bowl, cream
together the shortening, sugar, egg, baking
powder, baking soda, salt, and vanilla. In a
separate bowl, whisk together the cocoa and
flour. Add the dry ingredients to the shortening
mixture alternately with the milk, beating until
smooth.

Using a scoop or spoon, drop 1 1/2-ounces or 3
tablespoons of cake batter into each shell and
spread evenly with greased fingers. Bake for
about 10 to 12 minutes. Remove from the oven
and let cool in pan for 5 to 10 minutes before re-
moving from the pan and onto a rack to cool
completely.

For the filling: Beat together the shortening,
sugar, and marshmallow, then stir in the salt
and vanilla.

Assembly: Spread half of the shell cakes with the
filling; top with the remaining cakes. Yield: 20
shell cakes, 10 assembled "pies".