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:
QUICK & EASY WHOOPIE PIES
Ingredients:
1 cake mix (any chocolate cake mix or devil’s food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
1 cake mix (any chocolate cake mix or devil’s food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
Whoopie Pie Filling (see recipe below)
Directions:
1) Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease the cookie sheets.
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.
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.
3) Add instant chocolate pudding dry mix and beat 1 more 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.
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.
5) Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping.
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.
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.
I did substitute the shortening for butter and the Marshmallow Fluff for Marshmallow Creme. They were delicious. The second time, I also smashed up about 7 leftover candy canes and put in a few drops of red food coloring. The pink was very Valentine’s Day and the peppermint was really yummy too. Just a thought.
