I have a recipe for Whoopie Pies--makes about twelve 3 inch cakes. I
was thinking that it might be good to make one large whoopie pie and
maybe frost the whole thing with whipped ganache and then cover it
with ganache--for a nice shiny coat....
I am not sure if I can just pour the batter into two cake pans and
bake...I don't know how long should they bake etc. I wonder if I
should double the recipe and make two really thick layers. I just
don't know what to do. Or should I just find a chocolate cake recipe
and fill and frost as above.
Thanks for any help. And for the record the Whoopie Pies are awesome.
Must eat cold though.
Tracy
Here's the recipe:
For the Cakes:
2/3 cup unsweetened cocoa
1 tsp baking soda
3/4 cup hot water
1 tsp baking powder
3/4 tsp salt
1/4 cup vegetable shortening
1/2 stick unsalted butter
1 1/3 cup light brown sugar
1 egg
2 tsp vanilla
1/2 cup sour cream
For the filling:
1/2 cup vegetable shortening
5 1/3 cup unsalted butter
1 cup confectioners' sugar
2 tsp vanilla
1 heaping cup marshmallow fluff
Preheat oven to 350F, Grease a baking sheet.
1. Sift the cocoa and baking soda. Whisk in the hot water until
smooth. Set aside to cool.
2. In another bowl, sift together the flour, baking powder and salt.
3. In an electric mixer, cream the shortenting, butter, and brown
sugar. Add the egg and vanilla. Beat until mixture is smooth and
creamy.
4. Beat in the sour cream.
5. Blend half the flour mixture into the batter. Add half the cocoa
mixture. Repeat with remaining flour and cocoa.
6. Drop generous tablespoons of batter onto baking sheet, leaving 2
inches between each one. Smooth the tops with a knife.
7. Bake for 10-14 minutes until the cakes spring back when pressed
lightly.
Cool on a wire rack completely.
For the filling:
1. In the bowl of an electric mixer, cream the shortening, butter,
sugar, vanilla and salt. When mixture is smooth, beat in the fluff.
2. Spread about 2 tablespoons of filling on half the cakes, leaving
about 1/4 inch around the edges.
3. Top with remaining pies, pressing down until filling hits the
edge.
I wrap each cake individually in plastic wrap and freeze some and
leave some in the fridge....They must be cold to be good.
This recipe came from the Boston Globe and was adapted from a recipe
in "The All American Cookie Book".