6 tbsp. Crisco
1 c. sugar
1 egg
1 tsp. vanilla
2 c. flour
1 c. milk
5 tbsp. dried cocoa
1 1/4 tsp. baking soda
1 tsp. salt

FILLING:

2 c. Crisco
1 pkg. confectioners sugar
1/2 c. evaporated milk
1 tsp. vanilla
1/4 tsp. salt

Cream Crisco and sugar. Add eggs and milk. Add all dry ingredients and vanilla. Mix well. Drop by full teaspoons onto greased cookie sheet to form small cakes. Bake at 400 degrees for 10 to 12 minutes. Cool.

Beat filling ingredients on low speed until smooth. Spread between 2 cakes. Make sure milk and Crisco are room temperature.