SERVES: 9 COOK TIME: 15 minutes TOTAL TIME: 35 minutes
1⁄2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1⁄4 cup cocoa
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 cup solid vegetable shortening*
1 1⁄2 cup powdered sugar
2 (7 oz.) containers Solo Marshmallow Creme 7 OZ
1 1⁄2 teaspoon vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only.
To make this Whoopie Pie recipe, preheat oven to 350° F. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
To make Whoopie Pie Filling:
In a medium bow, beat together shortening, sugar, and 2 (7 oz.) containers Solo Marshmallow Creme ; stir in vanilla extract until well blended.
When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.