The perfect recipe for getting the kids involved this Summer, from Ashley at Heirloomed Collection who has used the bake pan and tumblers in pigeon grey. 

Check out this deliciously nostalgic recipe now. Ashley recommends using a dark cocoa powder for colouring and if you want to cut down on sweetness! 

PIES:

2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp pure vanilla extract

1 cup milk

1 cup dark brown sugar

1/2 cup vegetable shortening

1 egg

FILLING: 

2 cups of marshmallow fluff

1 1/2 cups powdered sugar

1 cup vegetable shortening

1 tsp vanilla extract

Preheat oven to 350 degrees. 

In your stand mixer, combine sugar, shortening and egg and cream together with paddle attachment. Slowly add dry ingredients - flour, cocoa powder, baking powder, baking soda and salt - ensuring they are well mixed. Slowly add in milk and vanilla extract until the batter is well mixed.

Onto greased baking pan add spoonfuls of batter to make each pie ensuring they are as level as possible for even baking and that you give enough space between each as they will spread slighting in the oven. Bake for 12-15 minutes. 

While pies are cooling, prepare filling by combining marshmallow fluff, powdered sugar and shortening in your stand mixer with whisk attachment. Add vanilla extract and mix until all ingredients are well combined. 

Assemble by taking one pie and spreading on a generous amount of filling.  Take a second pie and press together to make a sandwich, continuing until all your pies are assembled.