March 16, 2011

Whoopie Pies

My youngest daughter loves to make Whoopie Pies and she's perfected her technique so that each one is uniform in size and has just the right amount of fluff in between the layers. Give these a try. She'll be glad you did.

Whoopie Pies

1 box Duncan Hines Devil's Food cake mix
1 (3-ounce) package of instant chocolate pudding mix
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease the cookie sheets.
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.  Add instant chocolate pudding dry mix and beat 1 more minute.  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.  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.

Whoopie Pie Filling:
1 cup solid vegetable shortening
1 1/2 cups powdered sugar
2 cups Marshmallow creme
1 1/2 teaspoons pure vanilla extract

In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.  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.

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.