1 1/2 c. shortening
1 c. sugar
1 tsp. vanilla
1/2 c. cocoa
2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 c. milk

FILLING:

3/4 c. shortening
1 c. confectioners' sugar
1/4 c. fluff
1 tsp. vanilla
2 to 3 drops almond extract

Mix together in the order given. Drop by heaping tablespoonful onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes. For ease in filling, freeze cakes first to prevent crumbling.