Chocolate Cream Snack Cakes

Ingredients:

For the Chocolate Cake:

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the Cream Filling:

• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 cup marshmallow fluff
• 1 tsp vanilla extract
• 1-2 tbsp milk (optional, to adjust creaminess)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. Make the Chocolate Cake:
   • In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
   • In a separate bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture.
   • Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
   • Let the cake cool completely, then cut it in half horizontally to make two thin layers.
3. Make the Cream Filling:
   • In a mixing bowl, beat the softened butter and powdered sugar until smooth. Add the marshmallow fluff and vanilla extract, mixing until light and fluffy. If needed, add 1-2 tbsp milk to adjust the consistency.
4. Assemble the Snack Cakes:
   • Spread the cream filling over one layer of the cake. Place the second layer on top, gently pressing down.
   • Cut into small rectangles or squares to create individual snack cakes.
5. Serve:
   • Enjoy immediately or refrigerate to let the cream filling set for a firmer texture.