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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 24 |
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I found this recipe out of The Deen Bros. Cookbook. Ingredients:
chocolate cake |
2 1/4 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking soda |
2 teaspoon cream or tarter |
1 teaspoon salt |
2/3 cup vegetable shorting |
1 1/4 cups granulated sugar |
2 large eggs |
2 teaspoons vanilla |
1 cup milk |
filling |
1/2 cup (1 stick) unsalted butter, softened |
1 cup confectioners' (powdered) sugar |
2 cups marshmallow creme |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350o.Grease 2 large baking sheets; set aside.
2. In a bowl, whish together the flour, cocoa, baking soda, cream of tarter, and salt, set aside.In the bowl of an electric mixer, cream together the shorting and granulated sugar.Beat in the eggs and the 2 teaspoons vanilla.Alternately add the flour mixture and milk, beating until fully combined.
3. Drop dough 2 inches apart onto prepared baking sheets.Bake for 8 to 10 minutes or until darker around the edges and firm to the touch.Transfer cakes to a wire rack to cool completely.
4. For the filling, beat together the butter and confectioners' sugar.Beat in the marshmallow creme and 1 teaspoon vanilla until smooth. Spoon about 1 tablespoon filling onto the bottom of a cake.Press the bottom of a second cake againest filling to make a sandwich.Repeat with remaining cakes and filling.To store, layer whoopie pies between sheets of waxed paper in an airtight container and refrigerate for up to 2 days.
5. Makes about 24 pies
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