Cup cake:
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cocoa
3 tablespoons shortening
1 cup sour milk (1 tablespoon vinegar plus 1 cup milk)
1 teaspoon vanilla
Filling:
2 1/2 tablespoons flour
1/2 cup milk
1 teaspoon vanilla
1/2 cup sugar
1/4 cup shortening
1/4 cup butter
Cup cake: Sift dry ingredients into a mixer bowl. Add shortening, milk and vanilla. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20-25 minutes in a preheated 350 degree oven. Filling: Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla, shortening and butter. Add to the flour mixture and beat until fluffy for 10-15 minutes. With a sharp knife, cut off the top to make a cone shape 1-inch in diameter. Fill with filling and replace the top.
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