Post by Seneca4 on Sept 15, 2002 19:02:06 GMT -6
2 c. flour
1/2 c. cocoa
1-1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
1 c. milk
2 tsp. vanilla
FILLING:
1/2 c. butter
7-1/2 oz. jar marshmallow creme
3/4 c. confectioner's sugar
1/4 c. shortening
1/2 tsp. vanilla
Preheat oven to 350 degrees and lightly grease 2 baking sheets.
Combine dry ingredients and set aside.
In a large bowl with electric mixer, beat the sugar and shortening for about 2 - 3 minutes, until light and fluffy. With mixer at medium-low speed, alternate gradually adding the flour mixture and the milk starting and ending with the flour mixture and mixing well after each addition. Beat in the vanilla until well blended.
Drop batter by rounded tablespoonfuls onto the baking sheets, spacing the mounds 2" apart.
Bake for about 15 minutes or until the cakes spring back when touched.
Use a spatula to transfer the cakes to a wire rack to cool completely. Makes about 20 whoopie pies.
FILLING:
Combine all filling ingredients in large bowl and stir to combine, then beat until light and fluffy about 3 minutes.
To assemble, spread about a tablespoon of filling on the underside of one cake and top with a second cake. Store in tightly covered container or individually wrapped in plastic wrap.
1/2 c. cocoa
1-1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
1 c. milk
2 tsp. vanilla
FILLING:
1/2 c. butter
7-1/2 oz. jar marshmallow creme
3/4 c. confectioner's sugar
1/4 c. shortening
1/2 tsp. vanilla
Preheat oven to 350 degrees and lightly grease 2 baking sheets.
Combine dry ingredients and set aside.
In a large bowl with electric mixer, beat the sugar and shortening for about 2 - 3 minutes, until light and fluffy. With mixer at medium-low speed, alternate gradually adding the flour mixture and the milk starting and ending with the flour mixture and mixing well after each addition. Beat in the vanilla until well blended.
Drop batter by rounded tablespoonfuls onto the baking sheets, spacing the mounds 2" apart.
Bake for about 15 minutes or until the cakes spring back when touched.
Use a spatula to transfer the cakes to a wire rack to cool completely. Makes about 20 whoopie pies.
FILLING:
Combine all filling ingredients in large bowl and stir to combine, then beat until light and fluffy about 3 minutes.
To assemble, spread about a tablespoon of filling on the underside of one cake and top with a second cake. Store in tightly covered container or individually wrapped in plastic wrap.