Reviewed: Jul. 29, 2006

Hi all! This is a SUPER idea! EXCELLENT recipe. Instead of making the "chocolate cake mix" I actually had a Duncan Hines Moist Deluxe Devils food cake mix that I had to use up so I used that but cut the water down to 1 Cup rather than the 1 1/3 it calls for. Mixture was thick enough to make really nice tablespoon "plops". Thank you, Stef, for such a quick and fun recipe! Just need to add a bit of info --- I made these for our Church potluck farewall luncheon for our Athletes in Action Baseball team. They were a HUGE hit!!!!

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41 users found this review helpful

Reviewer:

TRELLA72

Reviewed: Apr. 18, 2001

I love this whoopie pie recipe because it does not have shortening as a main ingredient for the filling, and therefore a much more tasty and more nutritous treat.

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16 users found this review helpful

Reviewer:

DIANN-D

Reviewed: Jul. 28, 2010

Fabulous whoopie pies. After reading the reviews, and noting that several people had mentioned the dryness of the cakes and the sweetness of the icing, I tried the following: 1 cup of powdered sugar instead of 1 3/4 cooking the cakes the minimum time listed The cakes were moist and delicious. The icing was peanut buttery goodness and not too sweet Yummmm!!!

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15 users found this review helpful

Reviewer:

Candace Parr

Reviewed: Nov. 9, 2001

As a child I enjoyed whoopie pies, but this recipe is "top shelf". They didn't last long once they were out of the oven. A big hit with everyone!

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11 users found this review helpful

Reviewer:

DDE

Reviewed: Nov. 9, 2010

This is the first negative review I have written on the site: These turned out flatter than pancakes and by using a teaspoon to measure, I got 45 very small cookies. I didn't have an issue w/ dryness. I changed the second batch before it went it and this seemed to help, so this is what I would suggest: add 1 tsp. baking powder as well to the batter, add about 1/4 c. extra cocoa powder for a more chocolately taste and bake for only 6 minutes. Measure with a larger spoon, too. Hope this helps some of you!

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10 users found this review helpful

Reviewer:

cezeigler

Cooking Level: Expert

Home Town: Oswego, New York, USA

Living In: Lima, New York, USA

Reviewed: Aug. 18, 2010

These were awesome, the only thing I changed was I added another 1/4 cup of peanut butter to the filling to have more of peanut butter flavor. Excellent recipe.

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9 users found this review helpful

Reviewer:

staceyb

Reviewed: Aug. 25, 2006

very easy recipe to follow, cookie WAY WAY, TOO DRY!!, the filling was a good starting poit, however I like a bit more peanut butter taste I will not make this again

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7 users found this review helpful

Reviewer:

Wendy

Cooking Level: Intermediate

Living In: Hermon, Maine, USA

Reviewed: Apr. 4, 2011

I made these for a birthday party & must say they were better than the bakery birthday cake! I baked the cookies for 10 minutes to keep them from drying out & then added 1/4 cup more peanut butter to the filling to give it a bit more flavor. Definitely a keeper! Thanks Stef!

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6 users found this review helpful

Reviewer:

GAIL1952

Cooking Level: Expert

Living In: Tinley Park, Illinois, USA

Reviewed: Sep. 23, 2010

I was not happy with these. The cakes were too dry, and they did not spread out as they baked; they stayed small and stiff. The taste was mediocre. The frosting was a disaster; I have no idea why it calls for 1/2 a cup of milk when you could never need that much. I only used about 1/4 cup and it was waaaaaaay too much; I had to add another 2-3 cups of sugar to make it thicker, and it was still runny.

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4 users found this review helpful