These are creamy and delicious and will satisfy even the sweetest tooth! (Isaiah couldn't even finish the whole thing in one sitting, and that's saying a LOT!) With a fluffy, buttery cream sandwiched between two moist and yummy pieces of rich chocolate cake, these make a perfect snack or treat for a party served with an ice cold glass of milk!
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 tsp. baking soda
1 teaspoon vanilla
1 tablespoon white vinegar
1/3 cup vegetable, peanut or light olive oil
1 cup cold water, milk or chocolate milk
Preheat oven to 350. In a large blow, blend dry ingredients together. Once blended, add in water, oil, and vanilla. Mix on high for 3 minutes, and add in vinegar. Using an ice cream scoop (to ensure all cakes are the same size) scoop batter onto a greased cookie sheet and bake for 8-10 minutes. Remove from the oven and let cool slightly before moving them to a cooling rack.
1/2 stick of softened butter
1/4 cup Crisco
2 tsp vanilla
2 cups powdered sugar
1 small jar marshmallow fluff
Cream together butter and Crisco. Once creamed, slowly add in powdered sugar and vanilla. Once blended together, add in marshmallow fluff and beat until fluffy.
Gently ice the flat part of one cake with the cream filling (using as much or as little as you want) and top with another cake. I then wrapped each sandwich individually in plastic wrap and set in the refrigerator to stay nice and cool. Enjoy with a tall glass of milk, and you will certainly get your sugar fix!