Ok, with a name like this, how could I possibly pass it up for this series? Really. My grandma makes these and they have always been my favorite, but she would spend hours in the kitchen. I really do enjoy baking, but come on, I have an 18 month old boy who constantly has ants in his pants. The kid thinks he’s being tortured if he has to sit still for more than 15 seconds. So, when I came across this recipe on whatscookingamerica.net I about wet my pants I was so excited! This was something I could do during naptime! Shout for joy! So, here we go:
1 cake mix (any chocolate cake mix or devil’s food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
2) In a large bowl, prepare cake mix according to directions on box, but using 3/4 cup of water instead of listed amount. Beat 1 minute.
4) Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner’s) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
1) In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
2) In a large bowl of an electric mixer, beat together flour, milk, sugar, and vanilla extract. Add vegetable shortening and beat until fluffy, approximately 5 minutes.