1/2 c. shortening
2 c. all-purpose flour
1 1/4 c. buttermilk or sour milk
1 c. sugar
2/3 c. unsweetened cocoa powder
1 egg
1 tsp. baking soda
1 tsp. vanilla
1/8 tsp. salt

Beat shortening with hand mixer. Add about 1 cup of flour, 1/2 of the buttermilk, sugar, cocoa, egg, baking soda, vanilla and salt. Beat until thoroughly combined. Beat in remaining cup of flour and remaining buttermilk. Mix well. Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet.

Bake at 350°F for 8 to 10 minutes or until the edges are firm. Do not overbake. Cool on wire rack.

Cream Filling:

3/4 c. milk
1/4 c. all-purpose flour
3/4 c. butter
2 c. sifted powdered sugar
1 tsp. vanilla

In a saucepan combine milk and flour. Cook and stir until thickened and bubbly. Stir 2 minutes more. Remove from heat; cool. In a mixing bowl beat butter real well. Add powdered sugar, beating until fluffy. Add vanilla. Beat in cooled milk mixture, 1 large spoonful at a time. Beat well for 1 minute or until filling is smooth and fluffy. Spread about 2 tablespoons filling on the flat side of half of the cookies. Top with remaining cookies, flat side down.

Chocolate Butter Frosting:

1/4 c. unsweetened cocoa powder
3 tbsp. butter
1 c. sifted powdered sugar

Beat together cocoa and butter. Gradually beat in sifted powdered sugar. Spread on top of whoopie pies.