Reviewed: Dec. 27, 2012

I chose this recipe because it looked easy and it didn't use raw egg whites so I wouldn't have to worry about kids eating them. The cake part turned out okay. A little batter goes a long way! They do not puff up like the traditional whoopie pie though. The filling was terrible, it was like eating slightly sweetened crisco. I added a container of marshmellow creme and that helped a lot.

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Reviewer:

mmmgood

Reviewed: Dec. 10, 2012

I used the red velvet cake mix from duncan hines and the betty crocker whipped frosting instead. Family loved it and it was super easy. I used my mini cupcake pans (sprayed w/oil or pam) to create a consistent size, but you have to be careful as a small dollop can go a long way. Going to try the cookie sheet approach and see if that's easier to clean-up.

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Reviewer:

CGUIMAN

Reviewed: Nov. 21, 2012

This is great...I did add a small box of instant chocolate pudding to the mix. For the filling, I used butter flavored shortening and after it was all mixed, I added a tbsp of Baileys Irish Cream and mixed that into the filling. You can add more or less for your taste. It's great!

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Vicki Yocher

Reviewed: Oct. 21, 2012

Very good! They were easy to make and put together. One note though is that I would let the batter sit for a few minutes after mixing. It didn't seem to spread as much after putting it on the baking sheet if you let it sit. The first couple of baking sheets I did, the little cakes turned out a little thin. But as I progressed and neared the end of the bowl, they mounded up and held their shape really well. I'm having a small issue though with the tops of my cake ripping off. Maybe the cake is too moist or I should have baked it longer, but it doesn't interfere with taste obviously. I didn't have that waxy feel in the filling like some suggested. Maybe due to the fact that once I added the milk/flour mixture to the shortening and sugar, I let it beat for about five minutes. Really mixed it well. All in all, excellent recipe and I would definitely make again. :)

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Reviewer:

Lisa

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Reviewed: Apr. 1, 2012

I was so thrilled when I came across such a simple recipe with a decent rating. However, in the middle of just making the cakes I knew I was in for disaster. In the oven the cakes thinned out and spread together. So I had to use a cup to "cookie cut" them. Then, it took 3 different batches of the filling before I just gave up. I ended up whipping home made whipped cream. Disappointed.

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Reviewer:

ANgelellzz

Reviewed: Mar. 11, 2012

Still like the old fashioned whoopie pies

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Reviewer:

SPARRKER

Cooking Level: Expert

Living In: Baldwinsville, New York, USA

Reviewed: Feb. 10, 2012

I made these after reading some of the suggestions. I omitted the flour and used a small box of chocolate pudding instead, and used the 3/4 cup of water as specified. Then I filled them with the marshmallow fluff filling someone suggested. I didn't have enough filling so next I will double the filling. They were AMAZING!

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Reviewer:

msspalmeri

Living In: Ladera Ranch, California, USA

Reviewed: Feb. 5, 2012

Instead of candy canes on top you can get a plate of colored sprinkles and roll the pies in the sprinkles! I LOVE THIS RECIPE!

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Reviewer:

LittleBakingPrincess1

Cooking Level: Intermediate

Reviewed: Jan. 27, 2012

These were delicious and easy! The only change I made was to add powdered sugar to the filling...it didn't taste sweet enough. Otherwise, great recipe!

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Reviewer:

Heather

Reviewed: Dec. 25, 2011

My cakes were flat-not as flat as the other whoopie pie recipe I tried-but still NOTHING like the photos or what I think of as a whoopie pie. However, they taste was LIGHTYEARS better than the other recipe. I did not use this filling-I wanted a marshmallow filling so I mixed marshmallow fluff with cool whip and some cream cheese.

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