Elaine's Traditional Whoopie Pies

By Addie

Good Morning, Nancy!!
In yesterday newspaper Whoopie Pies were featured and included the recipe for them. Thought you might like to have it. I can't scan and send it to you since my laptop is not connected to the printer. So I have to type it out for you so you had better appreciate this my friend...just kiddin'! -Elaine

Ingredients

• For Cakes:
• 2 cups flour
• 1/2 cup Dutch process cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup well shaken buttermilk
• 1 teaspoon vanilla
• 1 stick unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• ..................................
• For Filling:
• 1 stick unsalted butter, softened
• 1 1/4 cups confectioners sugar
• 2 cups marshmallow cream such as marshmallow fluff
• 1 teaspoon vanilla

Preparation

Step 1

To Make Cakes:
Preheat oven to 350. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium/high speed until pale and fluffy about 3 - 5 minutes then add egg beating until well combined. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon batter into 1/4 cup mounds about 2 inches apart onto 2 large buttered baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through, until tops are puffed and cakes spring back when touched, 11 -13 minutes. Transfer with a metal spatula to a rack to cool completely.
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To Make Filling -
Beat together butter, confectioners' sugar, marshmallow and vanilla in a bowl with electric mixer until smooth, about 3 minutes.

Assembly -
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.