Ingredients
¾cupvegetable shortening
1½cupssugar
2large eggs
2tspvanilla extract
3cupsflour
1cupunsweetened cocoa powder
½tspsalt
1tbspbaking powder
1½cupsmilk
2cupsmarshmallow fluff
1⅓cupsvegetable shortening
2cupspowdered sugar
1tbspvanilla
Preparation
Add the shortening and sugar to a stand mixer on medium speed for about 1 to 2 minutes until light and fluffy, then add in the eggs and vanilla until fully combined.
Sift together the flour, cocoa powder, salt and baking powder then add it in, alternating with the milk until all the ingredients are combined.
Refrigerate the dough 1 hour before baking.
Preheat the oven to 375 degrees F and using a 2-tablespoon measure, scoop 2 tablespoon-sized scoops of dough onto the baking sheet and bake for 11 to 13 minutes.
To make the cream filling, add the ingredients into a stand mixer on low speed until combined.
If the filling is too stiff to spread, add water by the teaspoons until spreadable.
