Recipe by iguana
This is an old New England classic, adapted from an old Gourmet recipe.
Top Review by vrvrvr
Oh yes, these are gourmet Whoopies indeed! I used a mix of half shortening and half butter for the cake part, and same with the filling. The cakes baked up perfectly at 10 minutes and were a breeze to remove from the parchment. They are very soft, not overly sweet or chocolatey. The filling is a simple buttercream frosting (and I used heavy cream instead of milk - oh why not?!) and is delicious with the cakes. I used less confectioners' sugar in the filling. Bakery whoopie pies always have that predominant (and off putting) shortening-taste/mouth feel to me which these don't at all. They may not be authentic (no marshmallow creme needed) but they're just divine!
- 2⁄3 cup vegetable shortening
- 1 cup sugar
- 2 large eggs
- 2 1⁄2 cups flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 1 cup milk
- 1 1⁄2 teaspoons vanilla
- 1⁄4 cup butter
- 1 teaspoon vanilla
- 3 cups sifted confectioners' sugar
- 1⁄4 teaspoon salt
- 4 tablespoons milk
Directions See How It's Made
- Cream shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients.
- Combine milk and vanilla in measuring cup.
- Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
- Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
- Do not overbake.
- Cream together butter, vanilla, salt, and confectioner's sugar for filling.
- Add just enough milk to make a spreadable consistency.
- Sandwich a generous amount of filling between two cake halves.