½ Cup (1 Stick) Softened Butter
1 Cup Firmly Packed Brown Sugar
1 Tablespoon Vanilla Extract
2 Cups Unbleached Flour
1/3 Cup Cocoa Powder
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Buttermilk (or Sour Milk)
Whoopie Filling (Below)
Heart Shaped Pan
Preheat oven to 350° F. Grease and flour heart pan. If you don’t have a heart pan you can use whatever cake pan you like and improvise.
In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix until dry ingredients are almost incorporated. Stop mixing and add the buttermilk. Continue to mix until all ingredients are almost incorporated. Stop mixing and add the remaining dry ingredients. Mix until just combined. Pour the batter in the prepared pan and bake for about 40 minutes or until center springs back when gently pushed. Remove cake from oven and cool for 5 minutes, then remove from pan and cool completely on a wire rack.
To assemble cut cake in half and spread bottom layer with filling and sandwich with the top layer. Yummy! Serves 8
6 Tablespoons Softened Butter
1 ½ Cups Sifted Confectioners’ Sugar
1/8 Teaspoon Salt
1 Jar (about 7 ounces) Marshmallow Cream
1 Teaspoon Vanilla Extract
In a large bowl, beat butter until creamy. Add sugar and salt to the butter and mix well. Add marshmallow cream and vanilla. Blend well. Use immediately to fill pie or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using. Makes about 2 ½ Cup of filling.