New England Whoopie Pies

By WaffleCrumbs

These are HUGE and rich! If I make them again, I will make them smaller and eat less of them!

Ingredients

• Cake:
• 1/2 c. solid vegetable shortening
• 1 c. firmly packed brown sugar
• 1 egg
• 1/4 c. unsweetened cocoa
• 2 c. all purpose flour
• 1 t. baking powder
• 1 t. baking soda
• 1 t. salt
• 1 t. pure vanilla extract
• 1 c. milk
• Filling:
• 1 c. solid vegetable shortening
• 1 1/2 c. powdered sugar
• 2 c. Marshmallow Fluff
• 1 1/2 t. pure vanilla extract

Details

Servings 9
Preparation time 30mins
Cooking time 45mins
Adapted from whatscookingamerica.net

Preparation

Step 1

Cake:

Preheat oven to 350*. Lightly grease baking sheets. In a large bowl, cream together shortening, sugar and egg. In another bowl, combine cocoa, flour, baking powder, baking soda and salt. In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture, beating until smooth. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4" circles, leaving approximately 2" between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Filling:

In a medium bowl, beat together shortening, sugar and Marshmallow Fluff, stir in vanilla extract until well blended. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished pies completely cool before wrapping. Wrap pies individually in plastic wrap of place them in a single layer on a platter. Don't stack, they tend to stick.