Two baby-sitters taught me to make a similar recipe when I was 8 years old and I have never forgotten it. Black cocoa is used to darken the cake. King Arthur flour from the Baker’s Catalogue® is essential to the flavor and texture. The not-too-sweet cake develops more flavor and is balanced by the rich icing.

Chocolate Cake

    1/2 cup Hershey’s® or Van Leer Dutch-process cocoa
    1 tablespoon Dutch-process black cocoa
    1 cup fat-free milk, warmed to 130

    1 cup low-fat buttermilk
    1/2 cup corn oil
    2 large eggs
    1 cup golden brown sugar
    1 cup dark brown sugar
    1 tablespoon vanilla extract
    3 1/2 cups King Arthur
® all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt

Vanilla Frosting

    1/2 cup unsalted butter, softened
    3 cups confectioners' sugar
    3 tablespoons half-and-half
    1/2 teaspoon colorless double-strength vanilla
    1 cup Marshmallow Fluff
® or crème

1.  Preheat the oven to 350

2.  Cake batter: In a large bowl, use a mixer on low speed to
     beat cocoa, black cocoa and milk. Beat in the buttermilk, oil,
     eggs, golden brown sugar, dark brown sugar and vanilla.
     Measure the flour, baking soda and salt into a sifter. Sift over
     the batter, then beat batter on low for 2 minutes.

3.  Cover baking sheets with baking parchment. Use a 1/4 cup   
     measuring cup and spatula to scoop up batter and drop it onto          
     a baking sheet. If the batter won’t stay in place add up to 1/2
     cup more flour to make a thick batter which holds its shape
     when dropped onto the baking parchment and only spreads to
     a 4-inch diameter round. I don’t advise premeasuring onto the
     parchment. Just measure and bake for the best results.

4.  Swirl batter with spatula to make a round pie. You will fill
     three baking sheets at about six rounds a sheet. In between
     scooping the batter, set the measuring cup in a 1/2 cup size
     measuring cup to keep things from getting messy.

5.  Bake in a preheated oven for 10 minutes. Cakes are done
     when tops bounce back when pressed. Cool completely.

6.  Frosting: In a deep medium bowl, beat butter and sugar on     
     low speed. Beat in the half-and-half and vanilla, then
     Marshmallow Fluff
® or crème. Continue beating frosting for
     one to two minutes or until fluffy.

7.  Spread frosting on cakes, then sandwich together and pile on a
     large plate. Sprinkle with confectioners' sugar in a sifter.
    Hint: For a kid’s birthday party, make miniature pies by
    using tablespoonfuls of batter. Pies may be made days ahead
    and frozen. Set them out on the counter to thaw and then frost
    before serving. To quick thaw, watch carefully in microwave.
    Makes 9 or more whoopie pies