Preheat oven to 375 degrees. Grease 2 baking sheets. In a large bowl cream shortening and sugar until light and fluffy. Add eggs and beat well. In another bowl sift together dry ingredients. In a glass measure stir together milk and vanilla. Add dry and liquid ingredients alternately in batches to egg mixture, beating until smooth after each addition. Drop rounded tablespoons of batter onto prepared baking sheets about 3" apart, making sure they are even is size and plump. There should be 24 to 30 individual "cakes". Bake cakes in batches in middle of oven 10 to 12 mins., or until tops spring back when touched. Transfer cakes with a metal spatula to wire racks and cool.

make filling: In a bowl cream butter with sugar, salt, vanilla and 2 tbsp cream. Add just enough remaining cream so filling is spreadable (you don't want it drippy). To make whoopie pies, sandwich about 2 tsp filling between flat sides of cakes and press together lightly. Keep whoopie pies individually wrapped in plastic wrap or wax paper until ready to serve. (Do not make more than 1 day ahead.)

marshmallow fluff (cream, maybe). Exact measurements were not given.