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Ingredients

½ cup shortening 1 cup white sugar 2 eggs 2 cups all-purpose flour 5 tablespoons unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla extract ¾ cup shortening 2 cups confectioners' sugar 1 pinch salt 1 teaspoon vanilla extract

Nutrition Info

872.8 calories carbohydrate: 109.8 g cholesterol: 65.3 mg fat: 46.2 g fiber: 2.6 g protein: 8.6 g saturatedFat: 12.1 g servingSize: - sodium: 527.1 mg sugar: 74.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
To Make Cookies: In a large bowl cream 1/2 cup of shortening, 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

1 dozen

Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.