We are chocolate lovers. We love these
But I don't buy them often. When a craving hits around here you can't just jump in the car and run down the road to the grocery store or Wal-mart. The nearest store is 25 miles round trip.
I had a craving for the cakesters the other day..... and it wouldn't go away. Two days later I gave in and made these
Quick & Easy Whoopie Pie Recipe
1 cake mix (any chocolate cake mix or devil's food chocolate cake mix)
1 (3-ounce) package of instant chocolate pudding
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. (To prepare my baking sheet I covered with parchment paper and marked off my circles using a can dipped into cocoa.) 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. 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. Let finished whoopie pies completely cool before wrapping.
Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
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.
They were quick and easy to make, tasted wonderful and kept fresh wrapped in plastic wrap for several days. I had everything in my pantry to make these since there wasn't too many ingredients involved. The only thing I will do next time is make them smaller. My can measured 3 1/2" and once baked they were HUGE!
Have you baked anything new lately? Please tell us about it!
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Blessed with Grace
Beauty and Bedlam
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