Ingredients
Scale
For the cakes:
- 60 g or ½ c unsweetened cocoa
- 240 g or 2 c all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 g or ½ c vegetable shortening
- 200 g or 1 c sugar
- 1 egg
- 240 g or 1 c milk
- 10 ml or 2 tsp vanilla extract
For the filling:
- 30 g or ¼ c all-purpose flour
- 200 g or 1 c sugar
- ½ tsp kosher salt
- 240 g or 1 c milk
- 5 ml or 1 tsp vanilla paste or pure vanilla extract
- 226 g or 7 oz unsalted butter, at room temperature
Instructions
Make the cakes:
- Preheat the oven to 450°F or 425°F Convection and line two rimmed baking sheets with parchment paper.
- In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar. Add the egg, milk, and vanilla extract and mix well.
- Add the dry ingredients to the wet mixture in the bowl and mix well.
- Using a medium (1½ ounce or 2 tbsp) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet) and bake for 6–7 minutes. Using a metal spatula, remove immediately to cool on a wire cooling rack. Let cool completely.
Make the filling:
- In a medium saucepan, whisk the flour, sugar, salt and milk until smooth. Cook over medium-low heat until the mixture forms a very thick paste and the flour taste has cooked out (6–10 minutes).
- In the bowl of a standing mixer fitted with the paddle attachment, beat the flour mixture until cool, light and fluffy. Tip: hold a bag of frozen peas or corn against the side of the bowl to quickly bring the temperature down. Beat in the vanilla.
- Add the butter, one chunk at a time, and beat until light and fluffy (4–5 minutes).
Assemble the pies:
- Add the filling to a large piping bag fitted with a round pastry tip (Wilton size 1A or Ateco 808). Pipe filling onto the flat side of sixteen of the cake rounds. Top with a matching sized cake round.
Notes
These make a fairly small cake, perfect for holding in little hands, and especially for school lunches. One of my granddaughters asked me to make them bigger next time; I suggested she have a second one later, and everyone was happy.
Adapted from A Family Feast and Fine Cooking.
Nutrition
- Serving Size: Makes 18 small pies.