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