I have had whoopie pies before from some German Baptist sellers at our local farmers market, as well as at my sister’s house when they lived in Pennsylvania (though they called them Gobs there). They were one of those things that I thought would be fun to make, but never thought much about it beyond that.
A few weeks ago, thanks to the book Whoopie Pies, I was able to make some. I can’t wait for another chance to make them, though I think I have to wait until a time when I can take some of them elsewhere (like a party or perhaps in our Christmas goodie trays).
Chocolate Whoopie Pie
- 1⅔ cups all purpose flour (I used half unbleached white/half whole wheat)
- ⅔ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 4 tablespoons butter (softened to room temperature)
- 4 tablespoons of vegetable shortening
- 1 cup brown sugar (packed)
- 1 egg (large)
- 1 teaspoon vanilla extract
- 1 cup milk (I used skim)
- Preheat your oven to 375 degrees (and make sure that you have a middle rack clear for putting in your whoopie pies). Prepare a cookie sheet (or two, if you prefer) with parchment paper.
- Combine flour, cocoa powder, baking soda, and salt. Set these aside.
- In a mixing bowl, beat butter, shortening, and brown sugar together on a low speed until they are just combined.
- Adjust power to medium and beat for about 3 minutes, or until fluffy and smooth.
- Add in the eggs and vanilla, then beat for an additional 2 minutes.
- Add in half of the flour mixture, as well as half of the milk, to the butter/sugar mixture. Mix and then scrape the sides of the bowl. Then, add in the other half of the flour and other half of the milk, and combine completely.
- With a spoon or cookie scoop (that's what I used and it made it so easy), drop 1 tablespoon of batter on the parchment paper. Space these out at least two inches.
- Bake the cakes for approximately 10 minutes each, or until the cakes bounce back when you gently press them. Once you take them out, let them sit on the pan for five minutes before moving them onto a cooling rack.
- After the cakes have cooled, you can use a decorating bag (or spoon, if you don't have a bag or other decorating-type item) to add frosting (I used my vanilla frosting recipe) to the flat side of one of the cakes, and then sandwich it with another cake.
This post was originally published on Many Little Blessings (one of the sites that was merged together to make Real Life at Home) on August 16, 2010.
|Angie, a domestically challenged nerd and mom of three very fun kids, is the founder of Real Life at Home. Angie also listens to music every chance she gets, writes eBooks, podcasts, loves Pinterest, documents the little moments in life on Instagram, and occasionally sleeps.|
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