Two Brothers' Chocolate Gobs

Recipe Ingredients

		Cake
2 cups	396g / 13oz	Sugar
1/2 cup	99g / 3.5oz	Vegetable shortening
2		Eggs
1 cup	237ml	Buttermilk
1 cup	237ml	Boiling water
1 teaspoon	5ml	Vanilla extract
4 cups	250g / 8.8oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
2 teaspoons	10ml	Baking soda
1/2 cup	55g / 1.9oz	Cocoa
		Filling
5 tablespoons	75ml	Flour
1 cup	237ml	Milk
1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Butter - softened
1/2 cup	99g / 3.5oz	Vegetable shortening
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Preheat oven to 425 degrees.

In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely.

In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

This recipe yields 25 pieces.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A13) - from the TV FOOD NETWORK

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