CAKE PART:

2 c. sugar
1/2 c. shortening
2 eggs
4 c. flour
1/2 tsp. salt
1/2 c. cocoa
2 tsp. baking soda
1/2 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla
1 c. boiling water

Cream together in mixer: sugar, shortening and eggs. Mix in bowl all dry ingredients and add to creamed mixture. then add buttermilk, vanilla and boiling water a little at a time. I alternate the buttermilk and the boiling water. (Be sure to put your mixer on a low speed because the mixture becomes very sloppy.)

Drop on ungreased cookie sheet. (The cookie sheet will need scrapped after each pan comes from the oven.) Bake at 375 degrees for approximately 6 minutes or until center appears done. Let cool completely and fill with creamy filling. Wrap individually in plastic wrap or a baggie. They freeze well!

FILLING (Whoopie Pies):

10 tbsp. flour
2 c. cold milk
2 c. powdered sugar (1-1 1/2 lb. sugar)
1/2 tsp. salt
1 c. Crisco shortening
1/2 c. butter
2 tsp. vanilla

Put flour and cold milk in bowl with a lid and shake it to get the lumps out. Then cook it until it becomes a paste. (Stir constantly so it will not burn.) Cool in refrigerator thoroughly.

Cream powdered sugar, salt, butter, Crisco and vanilla in a mixer. Drop cool paste into powdered sugar mixture a very little bit at a time until it is mixed well. Fill cake parts generously with icing.

The filling paste should be made before you start the cake part, to allow for complete cooling time.