Beat Country Crock® Spread with granulated sugar in electric mixer at medium speed until light and fluffy. Beat in egg.
Whisk flour, cocoa powder, baking soda and salt in another bowl, until thoroughly combined. Alternately add flour mixture to egg mixture with milk and vanilla. Beat just until blended. Drop into 26 two-tablespoonful rounds on cookie sheets lined with parchment paper or ungreased.
Bake 8 minutes or until cakes are done. Let stand on cookie sheets 2 minutes, then remove to wire rack and cool completely.
For Filling, beat Country Crock® Spread, shortening, confectioners sugar and vanilla with electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in marshmallow creme until well blended, about 3 minutes. Evenly top 13 Cakes with marshmallow creme filling, then top with remaining Cakes. Tightly wrap each pie in plastic wrap to store.