Whoopie Pies

Title:
Whoopie Pies

Yield:
14 Servings

Categories:
Chocolate,
Cookies,
Custards,
Fillings,
Pudding




Ingredients:





   2/3 c  Vegetable shortening


 1 1/4 c  Sugar


     2 lg Eggs


 2 1/2 c  All purpose flour


   1/2 c  Unsweetened Dutch process


          -cocoa powder


 1 1/2 ts Baking soda


   1/2 ts Salt


   1/4 ts Cream of tartar


     1 c  Milk


 1 1/2 ts Vanilla


          ---for filling---


   1/2    Stick unsalted butter; (1/4


          -cup) softened


     2 c  Sifted confectioners' sugar


   1/4 ts Salt


   1/2 ts Vanilla


     4 tb Heavy cream






 Preheat oven to 375 degrees. Grease 2 baking sheets. In a large bowl cream


 shortening and sugar until light and fluffy. Add eggs and beat well. In


 another bowl sift together dry ingredients. In a glass measure stir


 together milk and vanilla. Add dry and liquid ingredients alternately in


 batches to egg mixture, beating until smooth after each addition. Drop


 rounded tablespoons of batter onto prepared baking sheets about 3" apart,


 making sure they are even is size and plump. There should be 24 to 30


 individual "cakes". Bake cakes in batches in middle of oven 10 to 12 mins.,


 or until tops spring back when touched. Transfer cakes with a metal spatula


 to wire racks and cool.


 


 make filling: In a bowl cream butter with sugar, salt, vanilla and 2 tbsp


 cream. Add just enough remaining cream so filling is spreadable (you don't


 want it drippy). To make whoopie pies, sandwich about 2 tsp filling between


 flat sides of cakes and press together lightly. Keep whoopie pies


 individually wrapped in plastic wrap or wax paper until ready to serve. (Do


 not make more than 1 day ahead.)


 


 NOTES : Original recipe called for filling made with sugar, shortening and


 marshmallow fluff (cream, maybe).  Exact measurements were not given.


 Recipe by: Gourmet


 


 Posted to KitMailbox Digest  by Cairn Rodrigues 
on Feb


 16, 1998