Snake cakes as big as the moon? Well, not exactly.
In the early 1900's, Earl Mitchell, a salesman for Chattanooga Bakery, was talking with customers in his service area of West Virginia, Kentucky, and Tennessee, about the kinds of products they'd like. In a coal mining town a store keeper asked for something filling for the men's lunch pails. When asked how big, he framed the moon with his hands and said, "about this big".
True or not, there is no disputing the deliciousness of the moon pie. Chocolate and marshmallow are a natural pair, and the bigger the treat, the better.
On the West Coast the only marshmallow fluff in the stores in Marshmallow Cream. It is not exactly the same, but it does the trick. (If you want the real thing, you can try marshmallowfluff.com.) Regardless of whether you use fluff or cream, it pays to know that it is a food in constant motion. Don't let these sandwiches sit too long before serving, as the filling will ooze.
Look-Alike Moon Pies
Makes about 8-10 sandwiches
Prep Time: 20 minutes
Cook Time: 10 minutes
Finishing Time: 10 minutes
Ingredients
- [3/4] cup (1[1/2] stick) unsalted butter
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups all-purpose flour
- [3/4] cup cocoa powder
- 1 teaspoon baking soda
- [1/2] tsp. kosher salt
- 2-3 cups marshmallow cream
- 1 recipe Chocolate Ganache (Recipe Follows)
Method
- Preheat oven to 350°F. Coat a baking sheet with pan spray, line it with parchment paper, and coat the paper with spray. In a large bowl, beat together butter and sugar until smooth and creamy. Stir in eggs, one by one, then vanilla. Sift together flour, cocoa powder, baking soda, and salt, then add lowly and beat until well combined. Drop by heaping tablespoonful onto prepared pan, 2-inches apart. Bake until set, about 10 minutes. Cool completely.
- Sandwich a generous dollop of marshmallow cream between two chocolate cakes, and serve immediately. Cakes can be made ahead, and sandwiched with marshmallow cream at the last minute.
Chocolate Ganache
This classic recipe is the base of dozens of desserts. Chilled and rolled, it is the center of a truffle. Poured hot over cakes, it is a shiny glaze. Whipped stiff, it makes a pretty frosting. Allowed to set naturally, it is the perfect filling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Makes: about 2 cups ganache
Ingredients:
- 8 oz.(8 squares or 1 [1/2] cup chips) bittersweet chocolate
- 1 cup heavy cream
Method: In a small saucepan over high heat, bring cream to a boil. Place chocolate in a medium sized bowl. At the boil, pour cream over chocolate, let stand 3-5 minutes, then whisk until smooth.
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