“"WHOOPIE" is what your family will exclaim when they discover these adorable little hand-held cakes sandwiched with a luscious, fluffy filling!!”
READY IN:
50mins
YIELD:
12 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F with rack positioned in upper and lower thirds of oven. Line 2 large baking sheets wirh parchment paper.
  2. In a large bowl, gradually whisk milk into cocoa.
  3. In another bowl, mix together flour, baking powder, baking soda and salt.
  4. In a large bowl, using an electric mixer beat sugar and butter until fluffy; beat in egg and vanilla.
  5. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, until blended.
  6. Drop 2 slightly heaping tablespoons batter into 8 mounds onto 1 baking sheet, at least 3-inches apart, make 8 more on the second. Bake, switching pans on racks halfway, for about 15 minutes or until tops spring back when touched.
  7. Let cool on pan for 2 minutes. Transfer to rack to cool completely. Repeat to make 8 more , reusing 1 sheet; bake on middle rack.
  8. FILLING: In a small saucepan, sprinkle gelain over milk; let stand 5 minutes. Heat over medium-low heat, stirring for 1 minute until gelatin is dissolved.
  9. Pour into a bowl; stir in sugar and vanilla and let cool to room temperarture.
  10. In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in milk mixture. Cover and refrigerate for about 30 minutes until set or for 1 day.
  11. To assemble, spread the flat side of half of the cakes with filling. Sandwich with remaining cakes.
  12. VARIATION: To make Vanilla Whoopie Pies, omit cocoa powder and increase flour ro 2 1/4 cups, increase vanilla to 2 teaspoons and add 1 teaspoons vinegar or lemon juice with milk.
  13. VARIATION: Fold 1/2 cup mashed raspberries and 1 tablespoons extra icing sugar into the filling before chilling. Can also decorate with sprinkles when the "pies " are assemble, the sprinkles will go on the icing.

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