Whoopie Pies IV

Whoopie Pies IV

16

"Chocolate cake cookies with a creamy filling."
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Ingredients

servings 421 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. To Make Cookies: Cream together 2 cups sugar, 1/2 cup shortening and 2 eggs.
  3. Sift together 4 cups flour, baking soda, baking powder, 1 1/2 teaspoons salt and cocoa. Add alternately the flour mixture to the creamed mixture with boiling water and 1 teaspoon vanilla.
  4. Drop teaspoons sized pieces of dough onto greased cookie sheet. Bake 5 to 7 minutes.
  5. To Make Filling: Cook 5 1/2 tablespoons flour and 1 cup milk until thick. Let cool. Cream 1 cup shortening, 1 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add cooled flour mixture. Beat till creamy.
  6. Spread on the flat side of a cooled cookie and sandwich together with another cookie.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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....

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...

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 o...

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...

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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 doe...

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....

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 fillin...

These tasted very good but like another reviewer, the cookies turned out lumpy. The batter was nice and smooth and mixed properly when it went on the sheet, they just didn't smooth out well. G...