|4.9028573 (7)||rate this recipe »|
OK, we understand if you're not from particular pockets of America (northern New England, east-central Pennsylvania...), you probably don't know what a Whoopie Pie is. Well, read on...
1/2 cup (3 1/4 ounces) shortening
1 cup brown sugar, packed
1 large egg
1/4 cup + 2 tablespoons (1 1/8 ounces) baking cocoa OR 3 tablespoons each black cocoa and baking cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
1 cup milk
1 teaspoon vanilla
1 cup (6 1/4 ounces) shortening
1 cup confectioners' sugar or glazing sugar
1 1/3 cups (5 7/8 ounces) Marshmallow Fluff or marshmallow creme
a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla
Cakes: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake.
Bake the cakes for about 15 minutes, or until they're firm to the touch. Remove them from the oven and cool completely on a rack.
Filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes. Yield: about 9 large whoopie pies.
Note: Want to make more, smaller whoopie pies? Scoop the batter in balls a bit smaller than a golf ball; a slightly heaped tablespoon cookie scoop work well here. Bake the pies for 13 to 14 minutes, cool, and fill. Yield: 17 smaller (2 3/4" to 3") whoopie pies.