Whoopie Pies

You know what a Whoopie Pie is, don't you? I thought everyone knew, but I thought everyone knew what a Pecan Sandie was also. I was wrong.

Here is what the web said: "The whoopie pie is a U.S. baked product that may be considered either a cookie, pie or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them"

I received a recipe in my email, using Red Velvet cake mix, with the filling being marshmallow crème.

There was a recipe in the Ruralite Magazine using marshmallow cream and blueberries. I noticed their recipe for the cookie part differed slightly from the recipe on the web. I used their cookie recipe, as it added an extra egg and flour to the cake mix, but another recipe added butter and powdered sugar to the marshmallow cream, perhaps making it even sweeter, but easier to spread. So I went with it.

INGREDIENTS:

1 box Red Velvet cake mix (18.25 oz)

¼ c flour

1/3 c. water

¼ c. vegetable oil

3 large eggs

DIRECTIONS:

Heat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl, combine cake mix, flour, water, oil, and eggs. With an electric mixer, beat at medium speed until smooth, about two to three minutes.

Scoop the batter by rounded tablespoons onto prepared baking sheets two inches apart, to make 24 cookies. Bake until puffed, about eight to 10 minutes.

Let cool on the baking sheets for two minutes, then move to wire racks.

FILLING:

1 stick soft butter

1 cup powdered sugar

2 cups marshmallow cream

1 tsp vanilla

Beat butter and powdered sugar until fluffy and smooth, add marshmallow cream and vanilla. Put one to two tablespoons on flat side of cookie, adding another on top, completing the sandwich.

MY NOTES:

Well for one thing, I forgot to add the vanilla! Those small jars of marshmallow cream are, I'm guessing, a bit more than a cup. I didn't want to open another one and have part of one left, but I guess I should have. I cut the butter in half, guessed at the powdered sugar, and used one small marshmallow cream jar. If I do it again, I will use what the recipe calls for, but my first batch was flat and undercooked, so I didn't fill them.

My second batch, which the picture shows, turned out fine. I had a different cookie sheet and baked them for about 13 minutes. They should puff and be firm to the touch. Thankfully, my household includes someone who will eat the no-so-perfect baked goodsJ

I also noticed that the bottoms don't get a crust and come out much like the bottom of a cake, which makes sense

So my kitchen had red cake mix and sticky marshmallow cream all over, which makes for good licking. As noted in the quote, any flavor of cake mix can be used.

ENJOY!