WHOOPIE PIE CAKE
Make and share this Whoopie Pie Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 50m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
- Beat butter and sugar together until fluffy; add eggs and beat until smooth.
- Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
- Pour equally into prepared cake pans.
- Bake for 25 minutes or until cakes test done.
- Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
- While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
- Cook flour and milk until very thick, stirring constantly.
- Cool completely.
- Cream sugar, butter and vanilla until fluffy.
- Add to cooked mixture.
- Beat, high speed, until very fluffy.
- Looks and tastes like whipped cream.
- Place one layer on cake plate and liberally frost top.
- Place second layer on top of first and frost top and sides.
- Sift cocoa powder lightly over the top for garnish, if desired.
Nutrition Facts : Calories 544.7, Fat 25.7, SaturatedFat 12.3, Cholesterol 91, Sodium 578.1, Carbohydrate 73.8, Fiber 1.4, Sugar 51.3, Protein 6.6
WHOOPIE PIES
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.
Provided by Amy Kerby
Categories Desserts Cookies Whoopie Pie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- 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.
- To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
- In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
- 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.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
EASY WHOOPIE PIES
Steps:
- Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.
JUMBO WHOOPIE PIE
A whoopie pie for sharing, our jumbo pie is made with Betty Crocker™ Super Moist™ Devil's Food cake, cream-filled sandwich cookies and whipped vanilla frosting.
Provided by Paula Jones
Categories Dessert
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat.
- In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet.
- Lightly dampen hands, as batter will be sticky. Form each half into ball, and flatten with hand to 6 inches, creating 2 cakes.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on pan.
- Transfer one cake to serving platter. Mix cookie crumbs into container of frosting. Spread entire container of frosting on cake. Top with remaining cake.
Nutrition Facts : ServingSize 1 Serving
EASY WHOOPIE PIE CAKE
Make and share this Easy Whoopie Pie Cake recipe from Food.com.
Provided by SReiff
Categories Dessert
Time 25m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix all cake ingredients together.
- Divide cake batter into two foil-lined 9x13 inch baking pans.
- Bake at 350 F for 15 minutes.
- Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to "flop" on top of the room temperature cake (approx. 30-60 mins.).
- Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it "fluffs" up). Whip hard for 5-10 minutes.
- When cooled to room temp., icing the first cake with all of the filling.
- Take the second cake out of the freezer and carefully "flop" on top of the first filling-topped cake.
- Serve!
Nutrition Facts : Calories 332.7, Fat 19.1, SaturatedFat 5.3, Cholesterol 46.1, Sodium 379, Carbohydrate 38.9, Fiber 0.8, Sugar 26.9, Protein 3.8
DEVIL'S FOOD WHOOPIE PIES
These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. -Pamela Esposito, Galloway, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 9g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
GIANT WHOOPIE PIE RECIPE BY TASTY
Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!
Provided by Betsy Carter
Categories Desserts
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
- Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
- Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
- Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
- Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 111 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, Sugar 63 grams
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