Updated Tuesday, May 14th, 2013
Yield: 8 servings
A classic homemade whoopie pie recipe for this favorite old fashioned New England dessert. Soft chocolate cookies with Marshmallow Fluff cream filling never had it so good.
Want more? See how to make this recipe in our article for Homemade Whoopie Pies.
Preheat the oven to 350 degrees and line two baking sheets with parchment. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the shortening and sugar. Add the egg and vanilla and mix until combined.
Continue to mix on low speed while alternately adding the buttermilk and flour mixture. Stop to scrape the sides of the bowl with a rubber spatula as needed.
Spoon about 1/4-cup of batter roughly 3 inches apart onto the prepared baking sheets (a scoop works well here). Bake for 12-15 minutes or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack to cool completely.
In a large bowl, blend together all of the ingredients until smooth.
Spread the flat side of half the cakes with filling. Top with the remaining cakes to form a sandwich, then wrap individually in plastic wrap until ready to serve.
In this issue: Summer Off the Beaten Path
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