1 cup vegetable shortening or butter
2 cups granulated sugar
2 large eggs
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons salt
2 teaspoons baking soda
1 cup buttermilk or milk soured with 1 tablespoon vinegar
1 cup hot coffee or water

Filling
2 large egg whites
1 tablespoon vanilla extract
1/4 cup milk
2 cups confectioners' sugar
1/4 cup all-purpose flour
1 cup vegetable shortening
1/4 pound butter

Cream shortening and sugar together in a large mixing bowl. Beat in the eggs, one at a time. In another bowl, sift the flour with the cocoa, salt, and baking soda. Gradually add this to the creamed mixture alternating with the buttermilk. Mix in the hot coffee or water. Drop the batter in teaspoonsful onto greased cookie sheets, spacing them about 3 inches apart. Bake in a preheated 375 degree F oven for 8 minutes. Remove to wax paper until all the cookies have been baked.

For the filling, beat the egg whites until fluffy. Gradually beat in the vanilla extract, milk, sugar, and flour. Add the shortening and butter and beat until very fluffy. Take one cookie and place a generous tablespoon of filling on the flat side. Top with another cookie; they should look like yo-yos. These freeze well if wrapped individually.

Makes about 48 to 60 Whoopie Pies.