Whoopie Pies Plus

Ok, Ok I thought my recipe was a good one until I tried this one. Great for the holiday goodie tray because they can be made ahead and frozen. A keeper for sure!

• Ready In: 45 mins
• Serves: 9
• Yields: 9 pies

Ingredients

• whoopie pie cookies

• 1⁄2 cup vegetable shortening
• 1  cup  firmly packed brown sugar
• 1  egg
• 1⁄4 cup  cocoa
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon vanilla extract
• 1  cup milk

• Whoopie Pie Filling

• 1  cup vegetable shortening
• 1 1⁄2 cups powdered sugar
• 2  cups marshmallow cream
• 1 1⁄2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F Lightly grease baking sheets.
2. In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
3. In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
4. 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.
5. Make Whoopie Pie Filling: beat together shortening, sugar, and fluff, stir in vanilla extract until well blended.
6. 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. 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).
7. 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.
8. Makes 9 large whoopie pies.