JUMBO WHOOPIE PIE
A whoopie pie for sharing, our jumbo pie is made with Betty Crocker™ Super Moist™ Devil's Food cake, cream-filled sandwich cookies and whipped vanilla frosting.
Provided by Paula Jones
Categories Dessert
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat.
- In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet.
- Lightly dampen hands, as batter will be sticky. Form each half into ball, and flatten with hand to 6 inches, creating 2 cakes.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on pan.
- Transfer one cake to serving platter. Mix cookie crumbs into container of frosting. Spread entire container of frosting on cake. Top with remaining cake.
Nutrition Facts : ServingSize 1 Serving
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
LET'S MAKE WHOOPIE PIES
Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
- Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
- Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
- In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
- To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 56.5 g, Cholesterol 38.9 mg, Fat 11.2 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 195.6 mg, Sugar 35.8 g
GIANT WHOOPIE PIE RECIPE BY TASTY
Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!
Provided by Betsy Carter
Categories Desserts
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
- Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
- Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
- Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
- Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 111 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, Sugar 63 grams
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
VERY YUMMY WHOOPIE PIES
Make and share this Very Yummy Whoopie Pies recipe from Food.com.
Provided by tamurai Michaels
Categories Dessert
Time 44m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
- Mix in the egg.
- Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
- Bake for 13-15 minutes Cool and fill.
- For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
- Beat in the salt, warm water, and vanilla.
- Gradually beat in the other 2-3 cups confectioners' sugar.
- Sandwich filling between two cookies. Enjoy!
Nutrition Facts : Calories 684, Fat 33.6, SaturatedFat 8.9, Cholesterol 14.7, Sodium 556.3, Carbohydrate 93.6, Fiber 0.9, Sugar 66.8, Protein 3.6
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