Whoopie Pies
This recipe came from Penny Tidswell in Tennessee. She's a great person and with four girls always busy. Mary, '?m sure you remember the girls, you played with them often.
Cake
- 6 T. Crisco
- 1/2 cup buttermilk
- 1 cup sugar
- 1 egg
- 1 tsp. Vanilla
- 2 cups flour
- 1/2 cup unsweetened cocoa
- 1/4 tsp. baking powder
- 1/2 cup hot water with 1 tsp. baking soda dissolved
Filling
- 2 1/2 tablespoons flour
- 1/2 cup milk
- 1/2 cup butter
- 1/4 cup Crisco
- 1 teaspoon of vanilla
- 3/4 cup confectioners? sugar
Cake
Cream sugar, Crisco, and egg.
Mix flour, cocoa, salt and baking powder.
Combine buttermilk and vanilla
Add sifted dry ingredients alternately with buttermilk
Beat in baking soda-water solution.
Drop by tablespoons (not heaping) on greased cookie sheets.
Bake at 400° for 5 minutes.
You now have a big soft cookie.
Filling
Combine flour and milk in saucepan
Cook until thick
Let cool
Cream butter and Crisco
Add flour and milk mixture and vanilla.
Beat in confectioners' sugar until light and fluffy.
Put a heaping spoon of filling on flat side of cookie and place another flat side to make a Whoopie Pie!¼
These can be frozen.
I also use a variation for the filling. Nothing goes better together than peanut butter and chocolate.
Peanut Butter Filling:
1/2 cup butter at room temperature, 1 cup creamy peanut butter and 1 1/4 cups confectioners' sugar. Beat peanut butter and butter at medium speed until fluffy. On low speed, gradually add sugar. Beat on high for a minute or two until light and fluffy. Frost as above. Yummy.