Whoopie Pies

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Recipe photo
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Yield: 9 large whoopie pies

Recipe photo

A snack-cake classic. Meringue powder gives the filling stability and a lighter texture.

Whoopie Pies

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9 large whoopie pies
Published: 01/01/2010

Ingredients

Cake

Filling

Directions

1) To make the cakes: In a large mixing bowl, beat together the shortening, sugar, salt, and vanilla.

2) Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

3) Whisk together the cocoa, flour, Signature Secrets, buttermilk powder, baking powder and baking soda.

4) Add this mixture to the shortening mixture alternately with the milk, beating until everything is well combined. Stir in the chocolate chips.

5) Drop the batter by the scant 1/4 cupful onto the prepared baking sheets, 9 per sheet, leaving about 2" between cakes. A muffin scoop works well here.

6) Bake the cakes in a preheated 400°F oven for 10 to 12 minutes, until they look set and a cake tester inserted into the center of one comes out clean. Remove from the oven, and cool on the pans for 5 minutes before moving to racks to cool completely.

7) To make the filling: Combine the meringue powder and cool water in a large bowl. Beat until foamy.

8) Add the sugar and vanilla, and beat until blended.

9) Add the shortening, beating until very fluffy.

10) Spread the flat side of half the cakes with a thick layer of filling. Top with the remaining cakes, flat side down. Wrap well for storage.

Yield: 9 large whoopie pies.

Reviews

1
  • star rating 08/20/2011
  • jgagne21 from KAF Community
  • loveee these whoopie pies. made these for a cookout and they were gone right away! thanks kaf. you never let me down
  • star rating 10/19/2010
  • sundshyne from KAF Community
  • This makes a very good and rich chocolate cake. I also added just a touch of espresso powder to heighten the chocolate taste. Next time though I think I will leave out the chocolate chips as I didn't like them in this recipe. Would also be great using peppermint or cherry extract instead of the vanilla in the filling.
  • star rating 09/29/2010
  • eileendk29 from KAF Community
  • You can use muffin top pans to make the cake part and it makes it really easy.
  • star rating 12/22/2009
  • Carm from Rochester Hills, Michigan
  • I used the recipe exactly as written & thay were delicious! My husband and boys loved them. I do agree that 1/4cup of batter is a bit large, next time I will cut that by half because they were very big- about 3inches across.
  • star rating 11/15/2009
  • Lea from Stoneham, MA
  • These are HUGE. The chocolate chips make it very rich. I used the Barry Callebaut semisweet chips. The recipe calls for scant 1/4 cup which makes 9 pies. When I make them again, I will use a little less batter and make more of them.
1
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