Ingredients
1 package devil’s food cake mix (regular size)1-1/4 cups all-purpose flour1 cup water3 large eggs, room temperature1/3 cup canola oil2 tablespoons baking cocoa1/4 teaspoon baking powder1/4 teaspoon baking sodaFILLING:1 cup 2% milk1/3 cup all-purpose flour1/4 cup butter, softened1/4 cup shortening3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes.
Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners’ sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
