Ingredients
CAKES
Cooking spray
- 2 1/4 c.
(270 g.) all-purpose flour
- 1/2 c.
(40 g.) unsweetened cocoa powder (preferably Dutch process)
- 1 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 1 c.
(210 g.) light brown sugar
- 1/4 c.
vegetable oil
- 4 Tbsp.
unsalted butter, softened
- 1
large egg
- 1 tsp.
pure vanilla extract
- 3/4 c.
milk
- 1/4 c.
warm water
FILLING
- 1 1/2 c.
(172 g.) confectioners' sugar
- 3/4 c.
(1 1/2 sticks) unsalted butter, softened
- 7 oz.
Marshmallow Fluff
- 1 tsp.
pure vanilla extract
How to:
CAKES
- Step 1Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray.
- Step 2In a medium bowl, whisk flour, cocoa powder, baking powder, salt, and baking soda. In a large bowl, using a handheld mixer on medium-high speed, beat brown sugar, oil, and butter until light and fluffy. Add egg and vanilla and beat until combined. Add dry ingredients and beat on medium-low speed until only a few dry streaks remain. Add milk and warm water and beat until just combined.
- Step 3Using a medium scoop (about 3 tablespoons), scoop batter onto prepared sheets, spacing 3" apart.
- Step 4Bake pies until edges are firm and centers are just slightly soft, 10 to 12 minutes. Let cool.
FROSTING
In a large bowl, using a handheld mixer on medium-high speed, beat confectioners’ sugar and butter until smooth. Add Fluff and vanilla and beat until well combined.
Flip half of discs over. Using a medium scoop, scoop frosting onto center of flipped discs. Top with a second disc and gently press down until frosting is almost to the edge.
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