---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WHOOPEE PIES
  Categories: Chocolate, Appetizers, Cakes
       Yield: 6 servings
  
       1 c  Sugar
     1/2 c  Solid White Vegetable
            -Shortening
       2 c  Unbleached Flour
     1/2 c  Unsweetened Cocoa Powder
   1 1/2 ts Baking Soda
       1 ts Salt
       1 c  Milk
       2 ts Vanilla Extract
            FILLING:
     1/2 c  Butter, Softened (1 Stick)
   7 1/2 oz Marshmallow Creme (1 Jar)
     3/4 c  Confectioners' Sugar
     1/4 c  Solid White Vegetable
            -Shortening
     1/2 ts Vanilla Extract
  
   Yield:  About 20 “Pies”
   
   Preheat the oven to 350 degrees F.  Grease 3 or 4 baking sheets and set
   aside.
   
   TO MAKE THE PIES:
   
   Beat the sugar and shortening in the large bowl of an electric mixer until
   well blended.  Mix the flour, cocoa, baking soda and salt in a medium-sized
   bowl with a wire whisk until light and thoroughly combined. (Using the wire
   whisk to blend the dry ingredients, in this case, makes sifting
   unnecessary.)  With the electric mixer running on low speed, add the flour
   mixture and milk alternately to the sugar mixture, starting and ending with
   the flour mixture, beating well after each addition. beat in the vanilla.
   
   Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
   baking sheets.  (The little cakes will be about 2 1/2 inches in diameter
   after baking)  You should have about 40 cakes.  Bake for 15 minutes or
   until cakes spring back when touched lightly.  Remove to wire racks to
   cool.
   
   TO MAKE THE FILLING:
   
   In a large bowl, combine the butter, marshmallow creme, sugar, shortening
   and vanilla.  Beat for 2 minutes, using an electric mixer set on high
   speed, until light and fluffy.
   
   ASSEMBLY:
   
   Place about 1 TBS of filling on the flat sides of half the cakes. Top with
   the remaining cakes and press together so that the filling squashes out the
   sides a little.
   
   NOTE:
   
   Because of all the butter in the filling, these pies should not be held at
   room temperature indefinitely.  Pies that are not to be eaten soon after
   baking should be wrapped in plastic film and refrigerated or frozen for
   future use.
   
   From Comfort Food by Holly Garrison  Copyright 1988
  
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