Whoopie Pies Recipe

Whoopie Pies Recipe

Prep Time


Cook Time



Whoopie Pies Recipe

Whoopie Pies Recipe – This recipe comes from Betty Groff’s Pennsylvania Dutch Cookbook.

Whoopie Pies freeze well and can be wrapped individually.


  • 1 cup vegetable shortening or margarine
  • 2 cups granulated sugar
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 cup buttermilk or milk soured with 1 tablespoon vinegar
  • 1 cup hot coffee or water
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1/4 cup milk
  • 2 cups confectioners sugar
  • 1/4 cup all-purpose flour
  • 1 cup vegetable shortening
  • 1/4 pound (1 stick) butter


  • 1 To make the Cake: Cream the shortening and sugar from the first set of ingredients together in a large mixing bowl. Beat in the eggs, one at a time.
  • 2 In another bowl, sift the flour with the cocoa, salt, and baking soda. Gradually add this to the creamed mixture alternating with the buttermilk. Mix in the hot coffee.
  • 3 Drop the batter in teaspoonsful onto greased cookie sheets, spacing them about 3 inches apart. Bake in a preheated 375 degree oven for 8 minutes. Store on wax paper until all the cookies have been baked.
  • 4 For the FILLING: Beat the egg whites until fluffy. Gradually beat in the vanilla, milk, sugar, and flour. Add the shortening and butter and beat until very fluffy.
  • 5 Take one cookies and place a generous tablespoon of filling on the flat side. Top with another cookies; they should look like yo-yos. These freeze well if wrapped individually.


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