An easy recipe for delicious beef shank prepared in the osso bucco style! Serve the rice with the beef and sauce.
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- 1 (18.25 ounce) package devil’s food cake mix
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shortening
- 1 cup white sugar
- 2 teaspoons vanilla extract
Instructions
- To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
- To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
- In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
- Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 163 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and good, I used butter in the filling
The pie (cake?) part was so easy to make and delicious. I added chocolate instant pudding to the batter as some of the reviewers suggested because the batter looked so loose. I used 2” cookie scoop but should have used 1” scoop instead.
I followed some of the alterations in the comments and they came out great! It’s a hot summer, so I added mint to the icing and some ground chocolate chips. Came out great! Delicious!
Tasted nothing but flour
When you make this the directions do not tell you how long to bake them. Bake them for 15 minutes. Also, when starting this recipe make then milk and flour portion first. This way it is cooling while the the cakes are cooking. They were delicious!!
Absolutely so easy and spectacular! As per many of the reviews, I added a box of pudding, and made the filling as per the review of llwolf. This is a keeper!
Must admit I read all the reviews and added the chocolate pudding mix so that the cookies would be plump. I used a small cookie scoop, baked for about 12 minutes and the size was perfect. I made the filling using marshmallow fluff. Scrumptious!!
Really enjoyed this recipe! It does taste much better if served cold.
I used another reviewers filling recipe and added a half cup of marshmallow fluff like another reviewer said and they turned out great… they spread a little more than I was expecting (even with the extra box pudding) so I ended up using a cookie cutter to make them all the same size.
my husband an his coworkers loved them… thank you.. wanda
Mixed marshmallow fluff and peanut butter for the filling – amazing!!!
For those who say the filling is too waxy, here is the way to do it: Make the filling with 1/2 c. butter and 1/2 c. shortening instead of all shortening. That butter makes a world of a difference. Incidentally, this is the mock whipped cream icing that is used in the original Red Astoria Cake (Red Velvet Cake) recipe from the old Waldorf Astoria Hotel recipe that circulated about 60 years ago, not the cream cheese one that people often use. Use that half and half mixture and you won’t be disappointed. That said, these are very easy. I didn’t have the time to make my usual from-scratch recipe but wanted something that would whip up rather quickly. This worked out quite well!
I will make it again
I gave this 2 stars because they are very easy, but, wouldn’t go as far as to call them Whoopie Pie material…maybe because I’m from Maine, home of the Wicked Whoopie Pie and that’s a standard that is hard to beat. That being said, it was a quick and easy cake sandwich recipe at best.
I made it almost exactly as the recipe stated. The only thing I changed was not letting the milk/flour mixture cool for the filling. I mixed it hot with the other ingredients and refrigerated it while I made the cakes. (I think that cut down on the beating time) The only problem I had was that my family ate them too fast.. now i have to make more.
My friends and family loved it. It went fast at school, and yes I will make it again.
I made a cake instead of the individual pies and followed the directions for the filling to frost my cake with. I have never made a filling using the heated flour/ sugar mixture. It gets a 5 for fluffiness and texture, but I give it a 2 for flavor. I had to add butter flavor and about 2 cups more of confectioners sugar to make it palatable. This is a no go for me : (
This was a great recipe! I didn’t make any changes and mine came out just fine. Cake was nice and moist and filling wasn’t too sweet nice and fluffy. I just had one as a matter of fact 🙂 Will put in fridge to see if filling firms up a but but I just couldn’t wait. Thanks for sharing. No complaints or changes fancy that!
This was a very easy recipe to do with kids. It is also a very delicious recipe.
I followed the reviewers who said to add extra pudding mix, let it sit awhile… still too sticky, and not that great a taste. don’t think I’ll be making again.
GREAT!!!! Be patient as the batter is thick and gets thicker the longer it stands. Have your parchment paper rolled out and ready to go so you can just keep moving before the batter thickens up too much. I confess I used Pillsbury Fluffy White frosting rather than make my own filling, but only because it’s my favorite; not because I didn’t like this recipe.