These may not be the first thing you think about when it comes to the holidays, but one taste and I’m sure you will add them to your list. What could be better than a chocolaty cake stuffed full with a white creamy filling?
Originally, these treats were made by the Pennsylvania Dutch, but they are all over New England now.
Until next time, happy cooking and happy holidays!
• Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise through his website, www.cheftomm.com.
2¼ cups all-purpose flour
5 tablespoons plus 1 teaspoon cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup sugar
2 teaspoon vanilla extract
1 cup milk
• Preheat the oven to 350 F. Lightly grease 3 sheet pans. In a small bowl, sift the flour, cocoa powder, baking powder, baking soda and salt and put aside. Using an electric mixer, blend the butter and sugar until creamy. Add and mix in the egg and vanilla extract; then mix in the milk and the cocoa powder mixture until fully incorporated. Drop the dough onto greased sheet pans so that each holds 12 cakes, evenly spaced. Place in oven and bake for 12 minutes, or until firm. Remove from oven and let rest a few minutes, then transfer the cakes to a cooling rack until completely cooled.
1 cup (2 sticks) butter
2½ cups powdered sugar
14 ounces marshmallow cream
2 teaspoons vanilla extract
3 to 4 tablespoons milk
• In an electric mixer, blend the butter and sugar until creamy. Mix in the marshmallow cream and vanilla extract, adding enough milk to make the filling smooth and fluffy.
To serve, place filling on the flat side of 18 cakes and top each with a second cake, flat side down. Try chilling them in the refrigerator before serving.
— Tomm Johnson