@just_in_cake

1 year ago

Ingredients
12/3 cup all purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter at room temperature (56 grams)
4 tablespoons shortening (56 grams)
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
11/4 cup milk

Directions
Wisk together in a bowl, flour, cocoa powder, baking soda, and salt.
In bowl of the mixer, beat unsalted butter, shortening, and brown sugar for 3 minutes at medium speed. Add egg and vanilla and beat for 2 more minutes.
Add half the flour and half the milk to the butter/sugar batter. Beat until just incorporated.

Scrape down sides and bottom of bowl. Add rest of flour and milk and beat until completely combined.
Using a small ice cream scoop, drop onto parchment spacing them two inches apart.
They must be baked on parchment or they will stick to the pan. They spread out so you need space.
Bake for 10 minutes - or less if they are small. They are done when they spring back when touched. Let them cool and fill.

THE FILLING

1 12 cups marshmallow fluff
1 1/4 cups vegetable shortening
1 cup confectioners' sugar (powdered sugar)
1 tablespoon vanilla
Combine marshmallow fluff and shortening, beat for 3 minutes.
Add confectioners' sugar and vanilla and beat on low speed until incorporated.
Increase mixer speed to medium and beat until fluffy, about 3 minutes.

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