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Amy Bouchard's Classic Whoopie Pies

Classic Whoopie Pies Amy Bouchard
Whoopie Pies
skill level
Easy
time
30-60min
servings
36
cost
$
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These sweet treats are made of two cake shells filled with a smooth, creamy filling. They're the perfect size for a school lunch or a small treat after dinner.
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ingredients
  • For the Whoopie Pie Shells:
  • 4 heaping cups sifted Flour 
  • 2 teaspoons Salt 
  • 2 teaspoons Baking Soda 
  • 1 cup Cocoa 
  • 2 cups Sugar 
  • 1 cup hot water 
  • 1/2 cup Butter 
  • 1/2 cup Shortening 
  • 1 cup Sour Milk or 1 tablespoon Vinegar and Milk to make 1 cup 
  • 2 Eggs 
  • 1 teaspoon Genuine Vanilla or 2 teaspoons Imitation Vanilla 
  • For the Whoopie Pie Filling: 
  • 6 tablespoons Fluff 
  • 4 tablespoons Vanilla
  • 4 tablespoons Flour 
  • 4 tablespoons Milk 
  • 4 cups Confectioners Sugar 
  • 1 1/2 cups Shortening
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Shortening 
    1/2 cup Butter  
    2 cups Sugar 
    2 Eggs  
    1 teaspoon Genuine Vanilla or 2 teaspoons Imitation Vanilla 
    4 heaping cups sifted Flour 
    2 teaspoons Salt 
    2 teaspoons Baking Soda
    1 cup Sour Milk or 1 tablespoon Vinegar and Milk to make 1 cup  
    1 cup Cocoa 
    1 cup hot water 
    For the Whoopie Pie Shells: Mix together shortening, butter, sugar, eggs and vanilla. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients. Scoop large rounded spoonfulls of batter onto a greased cookie sheet and space at least 2" apart. Bake at 350 degrees for 10 minutes.
  • 2
    6 tablespoons Fluff 
    4 tablespoons Vanilla
    4 tablespoons Flour 
    4 tablespoons Milk 
    4 cups Confectioners Sugar 
    1 1/2 cups Shortening
    For the Whoopie Pie Filling: Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy! 
 
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