From one of Dorinda's elementary school classes. Whoopie pies are BIG in New England, and these whoopie pies are about the best there are. If you're from "away," whoopie pies are similar to devil dogs, except round, homemade, and infinitely better.
WHOOPIE PIES
1/2 c shortening
1 c sugar
1 egg
1 c milk
1 tsp vanilla extract
2 c sifted flour
1/2 tsp salt
1/2 c cocoa
1/2 tsp baking powder
1 tsp baking soda
FILLING
1/2 c shortening
1 c confectioners sugar
1 c Marshmallow Fluff
1/2 tsp vanilla
Drops of milk
Preheat oven to 425o.
In a mixer bowl, cream the shortening and sugar.
Mix in the egg, milk and extract.
Sift the dry ingredients and add to the liquids.
Drop by teaspoonfuls on a greased cookie sheet. Using a small ice cream scoop will make them uniform in size. Or make larger ones.
Bake for 7 minutes.
While they're cooling, blend the filling ingredients together with a few drops of milk
To fill, take one cake, put some filling on it, and top with another cake.
The size of the whoopie pies and the amount of filling to use for each whoopie pies can be varied according to your preference. I usually double the cake part of the recipe, and triple the filling recipe as I like to make sure there's plenty of filling!
If you live outside of New England, you can buy Marshmallow Fluff online from the Vermont Country Store. (Or ask a friend in New England to mail you some!) In some households, Marshmallow Fluff is a staple... for "FlufferNutter" sandwiches (aka peanut butter and fluff), for No Fail Chocolate Fudge (recipe on the Fluff label), and of course--in our family--for these Whoopie Pies!