| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/3 |
c |
Vegetable oil |
| 1 |
c |
Sugar |
| 2 |
c |
Unsifted all-purpose flour |
| 1/3 |
c |
Unsweetened cocoa |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
|
|
Filling; (recipe follows) |
INSTRUCTIONS
Heat oven to 350 F. Grease two large cookie sheets and set aside. In a
large bowl with mixer at medium speed beat egg and vegetable oil. Gradually
beat in sugar and continue beating until pale yellow in color. In another
bowl, combine flour, cocoa, baking soda and salt. In a measuring cup
combine milk and vanilla. Add flour and milk mixtures alternately to eggs
and sugar, beginning and ending with dry ingredients. Drop by tablespoons
onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a
time. Bake about 5 minutes or until top springs back when lightly touched
with finger. Remove to wire racks to cool. When cool, use filling and two
cakes to make sandwiches. Makes 15.
FILLING 1/2 c. butter or margarine 1 c. confectioners' sugar 1 c.
Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar) 1 tsp. vanilla
In a medium bowl with mixer at medium speed, beat butter and remaining
ingredients until light and fluffy.
Recipe by: Marshmallow Fluff®
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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