• 1 3/4 cup(s) flour
• 1/2 cup(s) cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup(s) buttermilk, low-fat
• 2 tsp vanilla, divided
• 2 stick(s) unsalted butter, divided
• 1 cup(s) brown sugar
• 1 egg(s)
• 2 cup(s) confectioners sugar
• 2 tbsp heavy whipping cream
|  | 1. Mix together flour, cocoa powder, baking soda and salt. Set aside.
2. Mix together buttermilk and 1 tsp. vanilla. Set aside.
3. Beat together 1 stick butter and brown sugar until creamy. Add one egg and beat until combined. Add buttermilk mixture and beat. Add flour mixture, slowly.
4. Place mixture in a zip lock freezer bag. Push down to one corner and cut corner with scissors. Pipe mixture onto parchment lined cookie sheet. Press down tops with moistened finger. Bake for 8 minutes at 350 degrees. Remove onto wire rack and let cool.
5. For the cream filling: Beat together 1 stick butter and confectioners' sugar for 2 minutes. Add 1 tsp. vanilla and cream.
6. Match up cakes. Pipe filling onto flat side of cake. Place another cake on top. Repeat with remaining cakes and filling. |
