Whoopie Pies

More than any other recipe, Jim was excited about Whoopie Pies. We bought a pre-made Whoopie Pie from local market a few weeks ago and Jim was not impressed. The following recipe closely mirrors Jim’s childhood memories.

Servings: 6 pies

2 eggs
1 cup whole milk

1-1/4 cups shortening, divided
1 cup granulated sugar
2 cups Confectioners’ sugar
2 cups all-purpose flour
5 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. plus 1 pinch salt, divided
2 tsp. vanilla extract, divided

Make cakes
Preheat the oven to 350-degrees F. Divide the yolks and whites from 2 eggs and set whites aside. Place the yolks in a large mixing bowl. Cream the 1/2 cup shortening and granulated sugar in a the mixing  bowl with the egg yolks. In a separate bowl, stir together the flour, cocoa powder, baking powder, and baking soda. Slowing add the milk to the mixing bowl with the creamed yolks and sugar, alternating with the flour mixture until well combined. Once the chocolate batter mixture is well combined, add the vanilla and stir

Bake cakes
Grease two large cookie sheets with cooking spray or extra shortening. Drop chocolate batter  onto the cookie sheets in large spoonfuls, using all of the mixture to make nine rounds. Bake for 15 minutes, switching racks mid-way through for even baking. Use a toothpick to test for doneness – if the toothpick comes out clean the cake is done. Allow cakes to rest on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Make filling
To make the filling, place the remaining shortening, confectioners’ sugar, remaining vanilla extract, and dash of salt to the egg whites in a large mixing bowl. Beat until light and fluffy, approximately 5 minutes.

Assemble pies
Spread the filling on one under side of a cake and top with an equal sized cake. Repeat until all of the cakes and filling is used.

Serve immediately or store. Whoopie Pies will keep for 2 to 3 days in the refrigerator.

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