Black Moons

Black Moons

Some people call them “Whoopie Pies”, I call them “Black Moons”. Either way I like my Grandma’s version the best. Chocolate moist cake with rich and creamy marshmallow fluff based filling. I remember my grandma every time I make them. These are truly “comfort food” to me!

Black Moons
Recipe Type: Dessert
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 12
Rich chocolate cake with a fluffy marshmallow filling. Delicious.
  • 2 c. flour
  • 1 tsp. salt
  • ½ tsp. baking powder
  • 1-1/2 tsp. soda
  • ½ c. Crisco shortening
  • 1 c. sugar
  • 1 egg
  • 1 c. milk
  • 1 tsp. vanilla
  • ½ c. cocoa
  1. Preheat oven to 425 degrees F.
  2. Sift flour, salt, baking powder & soda together and set aside.
  3. Using an electric mixer, blend shortening and sugar until blended. Add egg. Beat in milk and vanilla.
  4. Add sifted flour mixture. Add cocoa and mix completely.
  5. Drop by tablespoonfuls onto ungreased cookie sheet and bake for 6-7 minutes.

Black Moons

Black Moon Marshmallow Creme Filling
Author: A Foodie Affair
Prep time:
Total time:
Serves: 12
A marshmallow based filling, with just the right balance of sugar.
  • 3/4 c. Crisco shortening
  • 1/2 c. marshmallow fluff
  • 1 c. confectioners sugar
  • 1/2 tsp. vanilla
  • pinch salt
  • 2 large egg whites (or 1 jumbo)
  1. Beat shortening and marshmallow fluff together.
  2. Add confectioners sugar and blend well.
  3. Then add vanilla, salt and egg whites.
  4. Blend thoroughly, and fill each cake half when cooled. Top with other half.
  5. Refrigerate if not using right away.

Marshmallow Fluff is made right here in New England. I grew up eating “peanut butter and fluff”. It is also available in Raspberry and Strawberry flavors. Wanna know the history of Marshmallow Fluff? Check this out.

Marshmallow Fluff

 Check out my Black Moons with Chocolate Mascarpone Filling here.


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1 Comment

  • Reply
    Judy Brousseau
    December 21, 2012 at 1:49 pm

    “Black Moons” are a family tradition in our homes. Mom would make them every week and pack them in our lunchboxes. This receipe is spot on except we leave out egg whites in the filling and add a little milk for consistency. Yummy!

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