Whoopie Pies are a classic favorite. All of my aunts and my mom are still making them. My niece and nephews love them and always crave for them. I guess we really belong to the same family; not that I have doubts before. It’s just that even our love for the same food is extraordinary.
Our friend over at Mr.Food has this to say about this recipe:
“This sinfully good recipe for Whoopie Pies, which are an Amish Pennsylvania Dutch specialty, tastes incredible with a cold glass of milk. With a rich creamy filling sandwiched between two mini chocolate cake rounds, “from scratch” was never easier!”
It does! You know what I love doing with them? I dip them in the glass of milk! By the end of my Whoopie Pie eating session, my milk is full of chocolate goodness. I just drink it that way. It tastes good and the texture feels like you’re drinking orange with pulp bits. Yum!
Ingredients
1 (18.25-ounce) package Betty Crocker devil’s food cake mix
3/4 cup water
1/2 cup Wesson vegetable oil
3 Eggland’s eggs
1 cup Borden milk
5 tablespoons Gold Medal all-purpose flour
1 1/4 cups Domino sugar
1 cup vegetable shortening
2 teaspoons McCormick vanilla extract
Instructions
Preheat oven to 350 degree F. Coat baking sheets with cooking spray.
In a large bowl, combine cake mix, water, oil, and eggs; beat well. Drop on baking sheets in 2-1/2- to 3-inch circles. Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly then remove to a wire rack to cool completely.
In a saucepan, combine milk and flour, and cook over medium-high heat, stirring constantly until it forms a thick paste. Let cool.
In a medium bowl, beat sugar and shortening until fluffy; stir in vanilla extract then add cooled flour mixture and beat until doubled in volume.
Turn half of the cooled cakes over on their backs. Spoon a dollop of filling onto half of them. Place the other half of the cakes on top of the filling, forming sandwiches.
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Quick Tip: Serve with a glass of cold milk.
Thanks again to Mr.Food for this amazing recipe.
