Recipe by Mary Simpson
"Chocolate cake cookies with a creamy filling."
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1 1/2 teaspoons
unsweetened cocoa powder
5 1/2 tablespoons
This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom, and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies.
If you are having trouble with it, here is how I do it, and mine come out great. Use a good hand mixer to beat everything.
Sift your dry ingredients, beat the sugar, shortening and eggs thoroughly, and add in the dry ingredients and boiling water alternately in at least four batches, beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done, the dough will be lumpy.
Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven.
For the filling, beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished, it's the consistency of pudding. If you go thicker, or don't beat it, your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking
I followed the exact directions for this recipe and used teaspoon size drops of batter on a lightly greased cookie sheet and they came out very tiny and lumpy. They never puffed or smoothed out. The filling was lumpy too. They did taste good but not a very good appealing presentation.
Incredible! Very rich, so make sure you don't make the cookies too large. I have made this recipe a number of times, and have always had success. One thing, however, is that the 2nd listing of "1 cup milk" is unneccessary, as the directions only specify using 1 cup of milk total, and that's in the filling (it would be too runny if both cups of milk were used).
I gave it four stars for the cake part but the creme was filled with way too much shortening. I made my own creme filling and after that they were great. I recommend the cake part for sure.
Very good recipe - especially since we have a raw egg allergy and many of the other recipes call for egg whites in the filling. I've made the recipe twice now and I've used unsalted butter in place of shortening and have not had any issues with the frosting or cake. Also, the cake part rises much more if you let the batter sit a few minutes on the baking sheet before setting it in the oven.
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This recipe is very close to the one handed down from my mother in law, who has now deceased. The only change is instead of granulated sugar in the icing, you should use powdered sugar so it doesn't come out grainy. This recipe has to be followed to the letter. Other reviewers that had lumps or problems probably didn't follow the amounts correctly. It is hard to add that much shortening to it... but you have to in order to make GOBS!
Do you know that 1 cup of milk is listed twice as an ingredient, but only mentioned once in the directions? I didn't know whether or not to put the cup of milk in both the cookies and the filling. Finally, I did add it to the cookie batter, which was way too thick. But then it was thin adn runny, like cake batter. So, after adding 1 more cup of flour, it was perfect. Made wonderfull whoopie pies,(gobs, I've always called them).
* Percent Daily Values are based on a 2,000 calorie diet.
Whoopie Pies IV
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 421
** Calories from Fat: 171
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