| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 14 min | 34 min |
Servings
18
Ingredients
Cake
2 1/4 cups All purpose flour
5 tablespoons Cocoa powder
1 teaspoon Cocoa powder
1/2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
6 tablespoons Butter room temperature
1 cup Sugar
1 Egg
2 teaspoons Vanilla extract
1 cup Milk
Filling
1 cup Butter 2 sticks, room temperature
2 cups Confectionery sugar Powdered sugar
14 ounce Marshmallow cream
2 teaspoons Vanilla extract
3 to 4 tablespoons Milk
Directions
Directions Cake:
Preheat oven to 350 degrees. Lightly grease three sheet pans. Sift the flour, cocoa powder, baking powder, baking soda and salt into a small bowl and put aside. Place your butter and sugar into your kitchen aid or electric mixer and mix until creamy. Add in the egg and vanilla extract and mix then add in your milk and cocoa powder mixture until fully incorporated. Drop the dough onto the greased sheet pans, you should have 12 per sheet pan evenly spaced. Place in oven and bake for about 12 minutes or until firm. Remove from oven and let rest for a few minutes that cook on your cooling rack until completely cooled.
Directions Filling:
Place your butter and sugar into your kitchen aid or electric mixer and mix until creamy. Add in your marshmallow cream, vanilla extract and mix adding enough milk to make it smooth and fluffy.
Service:
Place the filling on the flat side of 18 cakes then top with the second cake flat side down. I really like these when they are cool so I always leave them in my refrigerator. Serve, Enjoy!
