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Whoopie Pies

Whoopie Pies

Amy Kerby

Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  2. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  3. In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  4. Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
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Reviews

llwolf
369
2/7/2006

I love whoopie pies. I buy them all the time at market. So when I came across this one using a cake mix I thought, how easy is this. First thing I did was read all the reviews. I do this before I make anything. I noticed MANDY added more flour, SHANN said hers were flat and TOOSWEETPEAS wants hers nice and poofy. My suggestions: follow the directions on the box, keep the water at 3/4 cup. Blend all ingredients together. Beat one minute on medium speed, stop mixer and add a SMALL BOX OF JELLO INSTANT PUDDING MIX. Beat another minute. Your batter will be thick, not runny. Drop batter using a cookie scooper. Bake around 14 minutes or when toothpick inserted in center comes out clean. Your cakes will be perfectly round and NOT flat. I fill my pies using a peanut butter filling. To make the filling you DO NOT have to cook the flour and milk over the stove. What I do is I mix ALL the ingredients together except the shortening. I add this last and I use Criso butter flavor shortening. You keep adding crisco until the filling is nice and fluffy. You can substitute peanut butter in place of the vanilla.

mommabailey
211
7/14/2006

I've tried this recipe a number of times. I have found that adding 2-4 tbsp of flour helps to keep it from sticking. I've also found that letting the batter sit for a little bit helps give it more of a shape. And the filling recipe I use is 1/2 c. shortening, 1 1/4 c. confectioner's sugar, 1 tsp vanilla, 1 or 2 tbsp milk, 3/4 c. marshmallow fluff. Add more fluff to make it thicker. Tastes great!

JENDP
129
12/30/2003

This recipe was much easier and moister using the cake mix!! I used a different recipe for the icing though...2 egg whites, 1C shortening, 1 lb box of confectioners sugar, 1 tea Vanilla, 4 tbs flour and 4 tbs milk...just whip it up and it's ready to go. Everyone loved these....especially when refrigerated!!!! GREAT!!!!