Maine Baked Whoopie Pies

• Prepare Batter - In a stand mixer with whisk attachment, cream together ½ cup shortening, sugar, and egg on medium-high for 5 minutes. In a separate bowl, combine cocoa, flour, baking powder, baking soda, and salt. In another small bowl, stir 1 tsp vanilla extract into the milk.

  With beating attachment and stand mixer on medium-low, add ¼ of the flour mixture to the shortening, following ¼ of the milk. Keep alternating flour then milk until everything is fully incorporated and dough is smooth.
• Bake Batter - Preheat oven to 350°F. Drop ¼ cup batter on baking pan, smoothing each into 4-inch circles spaced 2-inches apart (18 half cakes). Bake for 15 minutes or until they are firm to the touch. Remove and transfer to a wire rack to cool.
• Make Filling -While cakes are cooling, beat together 1 cup vegetable shortening, confectioner's sugar, marshmallow fluff by hand or in the stand mixer. Beat in 1½ tsp vanilla extract until well blended.
• Assemble Pies - When cakes are completely cooled, spread the flat-side of 1 cake with a generous amount of filling in the middle. Cover with flat-side of another cake and press down to spread filling. Repeat with other cakes to make 9 filled whoopie pies. Let them cool even further and then wrap each one in plastic wrap or serve them immediately on a serving platter or bowl.