I am planning on making these tonight. I don't have the filling
recipe here with me right now, but it is a combination of marshmallow
fluff, butter, shortening and vanilla. I was thinking of adding a bit
of peanut butter. What to you think?
They are best served chilled. I wrap them up individually in plastic
and keep them in the produce drawer. They freeze well too.
-Tracy
Whoopie pies (from the Boston Globe)
2/3 cup unsweetened cocoa
1 teaspoon baking soda
3/4 cup hot water
2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup solid vegetable shortening
1/2 stick (4 tablespoons) unsalted butter
1 1/3 cups light brown sugar
1 egg
2 teaspoons vanilla extract
1/2 cup sour cream
1. Set the oven at 350 degrees. Grease a baking sheet.
2. In a bowl, sift the cocoa and baking soda. Whisk in the hot water
until
smooth. Set aside to cool.
3. In another bowl, sift together the flour, baking powder, and salt.
4. In an electric mixer, cream the shortening, butter, and brown
sugar.
Add the egg and vanilla. Beat until the mixture is smooth and creamy.
5. Beat in the sour cream.
6. Blend half the flour mixture into the batter. Add half the cocoa
mixture. Repeat with the remaining flour and cocoa.
7. Drop generous tablespoons of batter onto the baking sheet, leaving
about 2 inches between each one. Smooth the tops with a greased
knife.
8. Bake for 10 to 14 minutes or until the cakes spring back when
pressed
lightly. Cool on a wire rack.
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