Whoopie Pies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 8 oz Marshmallow fluff

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/2 cup Cocoa, unsweetened
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 1/4 tsp Vanilla
  • 1 cup Vegetable shortening

• Dairy

  • 1 tbsp Milk
  • 1 cup Whole milk

Found on afamilyfeast.com

Ingredients

• ½ cup unsweetened cocoa (we used Nestle’s Special Dark)
• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable shortening (we used Crisco)
• 1 cup sugar
• 1 egg
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 8 ounces marshmallow fluff (half of a 16-ounce container)
• 1 cup confectioners sugar
• ½ cup vegetable shortening (we used Crisco)
• ¼ teaspoon vanilla extract
• Approximately 1 tablespoon milk (to get filling to good consistency)

Directions

• Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
• In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
• In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
• Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
• Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
• Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
• Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
• Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.