Instructions

To make the cookies:

1. Preheat the oven to 350ºF. Lightly grease baking sheets.
2. In a large bowl, cream together the shortening, sugar, and egg.
3. In another bowl, combine cocoa, flour, baking powder, baking soda and salt.
4. In a small bowl, stir the vanilla extract into the milk.
5. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
6. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon, spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
7. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

To make the filling:

1. In a medium bowl, beat together shortening, sugar and Marshmallow Fluff; stir in vanilla extract until well blended.

Assemble the cookies:

1. When the cakes are completely cool, spread the flat side (bottom) on one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly.
2. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them as they tend to stick).