For the filling:
1/2 cup softened butter
1 1/2 cups confectioners’ sugar
1 cup marshmallow crème
1 teaspoon vanilla
Heat the oven to 350. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a glass measuring cup or small bowl, stir together the buttermilk and vanilla extract.
In a large bowl with a hand mixer set at medium speed, beat the butter and sugar until evenly blended, about 1 to 2 minutes. Add the egg, increase the speed to high, and beat until smooth and creamy, about 1 minute more.
Pour half the flour mixture into the butter-sugar mixture, and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again.
Use a cookie scoop or spoon to place a heaping tablespoon of batter on a prepared cookie sheet. Add more mounds of batter, evenly spacing them, until there are nine on each sheet. Slightly flatten each mound with a spoon.
Bake the cakes one sheet at a time for 10 minutes (they should be moist and spongy). Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Reline the sheets and scoop, shape, and bake the remaining batter.
Using an electric mixer at medium-high speed, beat all the filling ingredients in a medium bowl until evenly blended, about 2 minutes.
To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.
From the kitchen of St. Croix Farm Bureau member Amy Shafer. We featured this recipe in the April/May 2013 issue of Wisconsin Farm Bureau Federation’s Rural Route.