Whoopie Pies are a staple among the Mennonite and Amish communities in southeastern Pennsylvania–we’ve known people who would barter their own homemade specialties just to get a taste of a Whoopie Pie made by an expert! While many recipes allow the short cut of using a cake mix for the cake part of this filled cookie, we like this one, inspired by one of our favorite cookbooks, Betty Groff’s Pennsylvania Dutch Cookbook, and handed down a generation or two.
These fun cakes can be frozen to eat later. Try individually wrapping them before freezing so you can pull out just a few at a time.
Ingredients
- 1 cup solid shortening
- 2 cups sugar
- 2 eggs
- 3 1/2 cups flour
- 1 cup cocoa
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup water (or can use 1 cup coffee)
- FILLING:
- 2 egg whites
- 1 tablespoon vanilla
- 1/4 cup milk
- 2 cups confectioners sugar
- 1/4 cup flour
- 1 cup solid shortening
- 1/2 cup butter
Preparation
- 1 Cream shortening and sugar together
- 2 Add eggs
- 3 In a separate bowl, mix flour, cocoa, salt, baking soda
- 4 Gradually add the dry mixture to the shortening and sugar, alternating with the buttermilk
- 5 Add water
- 6 Drop onto greased cookie sheet
- 7 Bake at 375 degrees for 8-10 minutes
- 8 FILLING:
- 9 Beat egg whites until slightly stiff
- 10 Add vanilla, milk, sugar and flour
- 11 Add shortening and butter and continue to beat until of icing consistency
- 12 Once cakes have cooled, put filling between two of the cakes and press gently together
