Whoopie Pies

Whoopie pies are an old fashioned Amish Dessert classic. While I was growing up, my family and I would make these around the summer holidays.

Just a fair warning, the parchment paper (as pictured above) would tear them apart. There is no substitute for waxpaper when it comes to cooling and putting this dessert together.

Chocolate Whoopie Pie Mix 2

2 cups all-purpose flour

½  cup baking cocoa

1 ½  tsps. baking soda

½  tsp. baking powder

½ tsp. salt

In a medium size mixing  bowl, whisk flour, cocoa, baking soda, baking powder and salt.

Chocolate Raspberry Whoopie Pies Total Time, Prep: 40 min. Bake: 10 min./batch + cooling, Makes: about 2 ½  dozen

Cakes:

½  cup butter, softened

1 cup sugar

1 large egg

1 tsp. vanilla extract

1 Chocolate Whoopie Mix 2 

1 cup 2% milk

Filling:

1 jar (7 ozs.) marshmallow creme

½  cup shortening

1/3 cup seedless raspberry jam

1 tsp. vanilla extract

2 cups confectioners’ sugar

Preparing the Cake Batter: Preheat the oven to 400℉. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add the dry mix to the creamed mixture alternately with milk, beating well after each addition.

Drop dough by tablespoonfuls 2 in. apart onto greased stainless steel or aluminum rimmed baking sheets. Bake until set, 6 to  8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.

Preparing the Filling: In a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts: 1 whoopie pie: 186 calories, 7g fat (3g saturated fat), 15mg cholesterol, 148mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 2g