The Pennsylvania Amish children have hollered, “Whoopie!”, for over 100 years, where the Whoopie Pie recipe originated. Miss Party was familiar with them from several visits to Amish country over the years and later realized New Englander’s have grown up loving them, too. New England informally adopted the delicious little hand pie-cakes back in the 1920s.
Make Whoopie Pies a small 2-bite size for a dessert buffet, or an impressive 5-6″ size for a single dessert offering. This recipe makes 2 dozen small or 1 dozen large Whoopie Pies.
Ingredients for Cake Sandwiches:
2 cups all-purpose flour
1 cup granulated sugar
2/3 cup cocoa
1 tsp baking soda
1/2 cup hot water
2/3 cup milk
1/2 cup vegetable shortening (not butter)
Ingredients for Frosting:
3 cups confectioner’s powdered sugar
1/4 cup unsalted butter, softened
1/2 cup vegetable shortening
3-4 Tblsp milk
1 tsp vanilla extract
To make Cake-Cookies:
Preheat oven to 350 degrees. In a medium bowl, combine flour and cocoa; set aside. In a small bowl, dissolve baking soda in hot water, then add milk; set aside. With an electric mixer, in a third large bowl, beat vegetable shortening and sugar until fluffy. Add egg and beat for 1 minute. Mix in 1/2 of dry ingredients, 1/2 of wet ingredients, then repeat.
Drop batter by heaping teaspoons about 2″ apart on ungreased or Silpat baking sheet-covered cookie sheet. Bake 8-11 minutes. Remove to wire racks and cool thoroughly.
To make Frosting:
Using electric mixer, cream butter, shortening, vanilla and confectioner’s sugar; beat until fluffy. Add milk, 1 Tblsp at a time until creamy.
Spoon frosting into a plastic zipper bag; seal the bag. Cut off a tiny bit of one corner. Squeeze a small circle of frosting onto the flat half of one of the cake discs, up to 1/4″to the edge; top with a cake topper and slightly compress the sandwich. Repeat to assemble all the Whoopie Pies. Store in an airtight container.