Dessert Trend : Whoopie Pie

Cupcakes have taken the back burner to a retro southern staple...the whoopie pie. For those of you unfamiliar with whoopie pies just envision a chocolate cake sandwich stuffed with marshmallow cream...absolute heaven.

Slang Alternative Names: gob, black-and-white, bob,"BFO" (Big Fat Oreo), hucklebuck

According to Wikipedia, whoopie pies were a Pennsylvania Amish tradition originally called "hucklebucks" by the Amish woman but when male Amish farmers started finding the treats in their sack lunches they would shout "Whoopie!!" and behold...the term was coined.

There are a bunch of different recipes out there..some simple...some not so simple. Here is the best shortcut recipe I came across:

Quick & Easy Whoopie Pie Recipe

1 cake mix (any chocolate cake mix or devil's food chocolate cake mix)

1 (3-ounce) package of instant chocolate pudding

Whoopie Pie Filling (see recipe below)

Directions:

1. Preheat oven to 350 degrees F.
2. Line cookie sheets with parchment paper
3. In a large bowl, prepare cake mix according to directions on box, but using 3/4 cup of water instead of listed amount.
4. Beat 1 minute.
5. Add instant chocolate pudding dry mix and beat 1 more minute.
6. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets.
7. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
8. Bake 15 minutes or until they are firm to the touch.
9. Remove from oven and let cool completely on a wire rack.
10. Make Whoopie Pie Filling.
11. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling.
12. Top with another cake, pressing down gently to distribute the filling evenly.
13. Repeat with all cookies to make 9 pies.
14. Let finished whoopie pies completely cool before wrapping.
15. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
16. To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover.
17. To serve, defrost the wrapped whoopie pies in the refrigerator
    

*Makes 9 large whoopie pies.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered (confectioner's) sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract


* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.

Directions:

1. In a medium bow, beat together shortening, sugar, and Marshmallow fluff;
2. stir in vanilla extract until well blended.
3. In a large bowl of an electric mixer, beat together flour, milk, sugar, and vanilla extract.
4. Add vegetable shortening and beat until fluffy, approximately 5 minutes

Fancy Idea: Don't be afraid to experiment - you can change up the classic chocolate cake and marshmallow filling with flavors like vanilla bean, red velvet, pumpkin, and peanut butter.

whoop whoop!