Cakes:
2 cups all purpose flour
2/3 cup cocoa
1 1/2 tsp. baking soda
1 stick butter (1/2 cup) softened
1 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla
1 cup buttermilk
White Crystal Sugar
Filling:
3/4 stick butter (6 Tbsp.) softened
2 cups confectioner's sugar
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla
1. Heat oven to 350. Grease 2 large baking sheets. In a med. bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 min. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.
2. With a Tablespoon, spoon mounds of batter, 2 inches apart onto baking sheets. Sprinkle half with Crystal Sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
3. To make filling, in a med. bowl, beat filling ingredients together on high speed until fluffy.
4. Spread filling in between 2 cakes, putting sugared cake on top. Enjoy
