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
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.
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
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
WHOOPIE COOKIES
I don't always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time! -Nundi Harris, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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