Have you ever eaten a Whoopie Pie, two dark chocolate cake like cookies held together with frosting or fluff?
Whoopie Pies are definitely a New England thing. You find the original chocolate, or vanilla, pumpkin, and even zucchini flavors from independent bakeries that sell them at small shops, and then, of course, the grocery chains make their plate sized version as well.
Just thinking about my Grandmother’s Whoopie Pies brings a smile to my face. The older recipes are always interesting too because they don’t necessarily detail things like current recipes, but I can read and pronounce all the ingredients which is a really good thing these days.
Whoopie Pies can be found all over the Northeast for both residents and tourists to enjoy. If you’ve ever wanted a recipe to try, here’s my Grandma Sweet’s recipe with best wishes for a delicious Whoopie Pie to enjoy.
Have a great week whether you’re baking, gardening, or staying afloat at work. 🙂
2 3/4 cup of flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cup sugar
1 tsp. vanilla
1/2 cup sour milk (1/2 Tbsp. vinegar added to 1/2 cup milk)
1/2 cup boiling water
1/2 cup cocoa (mix and add last)
Cream shortening and sugar. Add eggs and vanilla. Add the boiling water and cocoa mixed last. Interesting how the flour and milk aren’t mentioned in the mixing.
Bake at 350 degrees for 15 minutes.
*I use a small cookie scoop so they are uniform in size and can then be put together easily. We make smaller ones because we count carbohydrates, but then we can eat two. 🙂
** My grandmother noted on the recipe that she used marshmallow fluff between them and then wrapped each in wax paper to store.
*** Many of the bakeries here use frosting as the cream between the chocolate pies.
A few years back, I took the series of Wilton Cake Decorating courses, and I use their frosting recipe to fill mine. Everyone in the family likes it, just ask my grandson who doesn’t care that much for chocolate cake but eats the frosting on graham crackers or anything else he can spread it on.
Yield: 3 cups (I only need half a batch for Whoopie Pies.)
1 tsp. Wilton Clear Vanilla Extract
2 Tbls. Milk or water – I always need more than that
1 cup solid vegetable shortening – Crisco (In some recipes, they use 1/2 shortening and 1/2 butter – your choice.)
1 Tbls. Wilton Meringue Powder – Sometimes I have that and sometimes I don’t and it works for Whoopie Pies with or without it. If decorating a cake, I’d certainly recommend using it.
1 lb. sifted confectioners’ sugar (approximately 4 cups)