Ingredients:

Cakes:

• 2 cup all-purpose flour, sifted
• 1/2 cup cocoa, sifted
• 1 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1 large egg, beaten
• 1 cup buttermilk
• 1 1/2 teaspoon vanilla extract

Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cup confectioner’s sugar, sifted
• 1 jar (7 oz.) marshmallow cream
• 1 teaspoon vanilla extract
• 2 cups (1 package 10 oz.) Andes Peppermint Crunch Baking Chips, divided. (Reserve 1 cup, finely chopped for coating truffles.)

Directions:

Cakes:

1. Preheat oven to 350 degrees F.
2. Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Then mix buttermilk and vanilla in small bowl and set aside. In a 3 quart mixer bowl, combine butter and sugar and beat at medium speed with an electric mixer until creamy. Add the egg and beat until combined. Reduce speed to low and alternately beat in the flour and buttermilk mixtures, scraping down the sides of the bowl and mixing until smooth. Mound two rounded tablespoons of batter, 2 inches apart, onto a buttered baking sheet. Bake until tops are puffed and spring back when touched, 11 – 13 minutes. Remove from oven and transfer immediately to a rack to cool completely.

Filling:

1. Cream the butter, marshmallow cream and vanilla in a a mixing bowl. Gradually add sifted confectioner’s sugar and beat until all ingredients have been thoroughly mixed together. Mix in 1 cup of Andes Baking Chips or Thins.
   Spread a generous tablespoon of filling onto flat side of a cake and top with a second cake. Use remaining baking chips to decorate edge of filling.

Yield:

Makes about 10 pies.