Good Day, dear readers!
Some of you may remember my
rant angst disbelief post a while back about whoopie pies and the horrid transfiguration that was bestowed upon them when they traveled over here to the UK. For those of you who didn’t see it or want a refresher, you can find it here.
As I’ve also been having fun with my new mixer, I’ve been making a few cakey type stuff to sell at the Family Fun Day (FFD) in a couple of weeks. This coming weekend is the monthly market at Cliftonville and the following weekend is the FFD. As there will be lots of kids there, I decided to make things that the little
brats tots would like. I’ve made brownies and some tea loaf (for the adults) and I’ll be making those yummy vanilla cupcakes and I also decided to make whoopie pies to show these Brits what a whoopie pie is supposed to look and taste like. (In case you’re wondering, I’ve put the brownies, tea loaf and whoopie pies in the freezer until needed. I’ll make the cupcakes towards the end of next week, probably on Thursday or Friday as the FFD is on Saturday).
This recipe is from an Amish cookbook so it is a traditional recipe. For those of you who want to try making these, you will get a good many of them…I got 30 pies (60 cakes).
They’re not difficult to make; just a wee bit time consuming as you can only make about 6 cakes per pan.
There’s also more than enough filling for all of them, although you won’t have that much left over. I just put extra filling in the last 6 or so that I made. I also made the cakes one day and the filling the next day.
Some of the cakes will come out slightly bigger or smaller. Try to match up same size cakes with each other.
2 C sugar
1 C shortening or butter
2 tsp vanilla extract
4 C plain flour
1 C cocoa powder
1 tsp salt
1 C sour milk (add 1-2 Tbsp white vinegar to milk)
2 tsp baking soda
1 C hot water
Preheat oven to 200°C/400°F.
Cream the sugar and shortening until light and fluffy. Add eggs and vanilla and mix.
Sift together flour, cocoa powder and salt.
Add to creamed mixture alternately with sour milk until well incorporated.
Dissolve baking soda in hot water and add to mixture, mixing well.
Using a small ice cream scoop (about 2 Tbsp), drop onto greased cookie sheet or silicone mat. Depending on the size of your baking sheet, you may only get about 6 on each sheet. Don’t forget, they will spread to about a diameter of about 2 to 2½ inches. You want to make sure they are all uniform in size, as best you can.
Bake for 8-10 minutes.
Remove from oven and let cakes sit on pan 1-2 minutes before removing to wire rack to cool completely.
2 egg whites, beaten until foamy
¼ C milk
2 tsp vanilla extract
4 C powdered/confectioner’s/10X/icing sugar, divided
1½ C shortening or butter
Mix together the egg whites, milk, vanilla and 2 cups sugar.
Beat in shortening and remaining sugar until smooth and fluffy.
Spread a dab on the flat side of half of the cooled cakes. Top with another cake to form a sandwich pie.
Pies can be individually wrapped in plastic wrap and frozen. Allow to thaw at room temp. (They taste pretty good right from frozen too!)