- 18
Ingredients
- Makes 18 pies
- Cakes
- Preheat oven to 350 degrees. In a large bowl, cream together 1/2 cup vegetable shortening, 1 cups sugar and 1 egg.
- Add 1 cup butter milk, 2 cups sifted flour, 1/2 cup sifted unsweetened cocoa, and 1 tsp salt. Mix well.
- Add 1/2 cup water and 1 tsp. baking soda and mix until smooth.
- Using a small ice cream scoop, drop batter 2 inches apart onto greased baking sheets. Bake for 12 minutes. Cool cakes completely before filling.
- Filling
- Mix 3 1/2 cups confectioner's sugar, 2 tbsp. flour, 1 tsp. vanilla, 1 1/2 tsp. lemon juice, 1/4 cup milk, 1/2 cup vegetable shortening on low speed until blended.
- Then mix on high speed until fluffy. Scoop filling on half the cakes, then cover with another cake.
- Adapted from Bird-in-Hand Bakery's recipe
Preparation
Step 1
Makes 18 pies
Cakes
Preheat oven to 350 degrees. In a large bowl, cream together ½ cup vegetable shortening, 1 cups sugar and 1 egg.
Add 1 cup butter milk, 2 cups sifted flour, ½ cup sifted unsweetened cocoa, and 1 tsp salt. Mix well.
Add ½ cup water and 1 tsp. baking soda and mix until smooth.
Using a small ice cream scoop, drop batter 2 inches apart onto greased baking sheets. Bake for 12 minutes. Cool cakes completely before filling.
Filling
Mix 3 ½ cups confectioner's sugar, 2 tbsp. flour, 1 tsp. vanilla, 1 ½ tsp. lemon juice, ¼ cup milk, ½ cup vegetable shortening on low speed until blended.
Then mix on high speed until fluffy. Scoop filling on half the cakes, then cover with another cake.
• Adapted from Bird-in-Hand Bakery's recipe