Whoopie Pies

Cake:
1/2 c vegetable shortening
1 c granulated sugar
2 egg yolks
2 c King Arthur Unbleached All-Purpose flour
5 tb unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 c milk
1 tsp vanilla

Filling:
3/4 c vegetable shortening
2 c confectioners' sugar
2 egg whites
1 ds salt
1 ts vanilla

The Cake:
In a large bowl, cream shortening, sugar and egg yolks. In a separate bowl, sift together flour, cocoa, baking powder, salt and baking soda. Add dry ingredients to wet ingredients alternately with milk, beating well. Add vanilla at the end.

Drop batter by large tablespoonfuls onto a greased or parchment-lined baking sheet. Bake in a preheated 350øF oven for 15 minutes. remove to a wire rack an cool completely.

The Filling:
Beat together shortening, confectioners' sugar, egg whites and salt till light. Add vanilla.

To Assemble:
Spread the flat side of 1 cake circle with 1 heaping tablespoon of filling. Sandwich with another cake circle, pressing gently. makes about
sixteen 3-inch Whoopie Pies.

Note: If you don't want to use raw egg white in the filling -- many people these days are uneasy about eating raw eggs -- simply leave it out.

Substitute 1 whole egg for the 2 egg yolks in the cake recipe, so you don't end up with leftover egg whites.