Classic Chocolate Whoopie Pie

CLASSIC CHOCOLATE WHOOPIE PIES

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Don't confuse these for moon pies. These are soft cakes filled with creamy frosting. Like oreo cakesters.... but better of course cause they're homemade!

INGREDIENTS:

1 2/3 c. flour

2/3 c. unsweetened cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. salt

4 Tbsp. butter, softened

4 Tbsp. shortening

1 c. packed dark brown sugar (I used light brown)

1 large egg

1 tsp. vanilla extract

1 c. milk

DIRECTIONS:

1. Preheat oven to 375*.

2. Mix together flour, cocoa powder, baking soda, and salt. Beat together butter, shortening, brown sugar on low speed in stand mixer with paddle attachment. Increase speed to medium and beta until fluffy and smooth, about 3 min. Add egg an vanilla and beat another 2 min.

3. Add half flour mixture and half milk to batter and beat on low until just incorporated. Add remaining flour mixture and 1/2 c. milk and beat until completely combined.

4. Using spoon, drop about 1 Tbsp. batter onto baking sheet lined with parchment paper and repeat, spacing them at least 2" apart. (I used a heart shaped pan and a muffin top pan, mine are thicker than if you follow 1 Tbsp. directions.)

5. Bake one sheet at a time for about 10 min. or until pies spring back when pressed gently. Remove from oven and let cakes cool on sheet for 5 min before transferring them to a rack to cool completely.

When completely cool. Top the bottom of one cake with frosting, then top with another to make a sandwich.

CLASSIC MARSHMALLOW FILLING

INGREDIENTS:

1 1/2 c. marshmallow fluff (or cream)

1 1/4 c. shortening

1 c. powdered sugar

1 Tbsp. vanilla extract

DIRECTIONS:

1. In work bowl with paddle attachment, beat together the fluff and shortening. Start on low and increase to medium until mixture is smooth and fluffy, about 3 min.

2. Reduce mixer speed to low, add sugar and vanilla and beat until incorporated. Increase mixer speed to medium and beat until fluffy, 3 min. more.

I enjoyed using a heart pan and rolling the sides in sprinkles!

Hubby had to have a GIANT whoopie!

**These are best eaten the day they are made. The cakes will stick together if stacked. Store in single layers, or with wax paper in between. Store in airtight container 3 days. You can freeze these pies for up to a month. Best to individually wrap and freeze pies. Freeze 1 hr on cookie sheet, then place into small resealable bags. Zip the bag 3/4 way closed, suck the air out through the open seam and return to freezer**

ENJOY!