2 c. flour
1/2 c. cocoa
1 1/2 tsp. baking soda
1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 c. milk
1/2 c. butter

Sift together dry ingredients. Set aside. Cream together the butter and sugar, then add the egg and vanilla to it. Set aside. Then add milk alternately with the dry ingredients. Then add the sugar and butter mixture together with the dry ingredients. Mix well.

Now grease and flour miniature cupcake tins (or use Pam spray, Mazola no-stick spray or any of the cooking sprays), and fill halfway or spoon heaping teaspoons onto greased and floured cookie sheet and shape like hamburgers.

Bake at 425 degrees for 7 minutes or until done. Let cool completely. When cool, slice horizontally in half and fill with French cream.

FRENCH CREAM:

1/2 c. butter
1/2 c. Crisco
1 c. confectioners' sugar
6 tbsp. flour
1/2 c. warm milk
1 tsp. vanilla

Mix all ingredients together. Beat on high speed until fluffy, about 10 minutes or more. Makes approximately 5 dozen.