- 1 egg
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 cups unsifted all-purpose flour
- 1/3 cup unsweetened cocoa
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup milk
- 1 tsp. vanilla
- Filling (recipe follows)
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. Let sit 10 minutes. 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 cup creamy peanut butter
- 1/4 cup butter or margarine (1/2 stick)
- 2 cups confectioners’ sugar
- 1 Jar (7.5oz) Marshmallow Fluff
- 2 tbsp. milk
Bring butter to room temperature. In a medium bowl with mixer at low speed, beat butter and remaining ingredients until light and fluffy.