Description

A New England, Pennsylvania Dutch and even some say Virgina phenomenon but no matter where it came from these sweet, chocolatey and creamy hand held cakes are one of my favorites.

Ingredients

For the cake: 2 cups all purpose flour 1 cup sugar ½ cup cocoa powder 1 teaspoon baking Powder ½ teaspoon baking soda ½ teaspoon Kosher salt ¾ cup whole milk ⅓ cup vegetable oil (or any tasteless oli) 1 large egg 3 tablespoons unsalted butter, melted 1 teaspoon vanilla extract For the filling: ½ cup whole milk 2 tablespoon all purpose flour 1 teaspoon cocoa powder Pinch of Kosher salt 6 tablespoons unsalted butter (softed to room temp) ½ cup sugar 1 teaspoon vanilla extract 2 ounces bittersweet chocolate, melted (optional)

Instructions

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Filling Pt1: I recommend you start by making the first step of the filling because it needs to cool. In a small saucepan add the first 4 ingredients of the filling( Milk, Flour, Cocoa Powder and Salt) and whisk over medium heat till a few bubbles break on the service and it begins to thicken. Immediately remove from heat, cover and set aside. While the cooked part of the filling is cooling, proceed with the rest of the recipe. Cake: In a large bowl add all the dry ingredients whisked together to evenly distribute. In a medium bowl, whisk together the wet ingredients (Milk, the egg, cooled melted butter, oil and vanilla) till blended. Add wet ingredients to dry ingredients in 2 or 3 batches and whisk until smooth. Using a 1½ ounce scoop and drop onto the baking sheet about an inch from each side and an inch apart (You should get 9 scoops on the sheet). Bake for 8-10 minutes or until the tops are dry to the touch and spring back. Using the parchment paper, transfer to a wire rack and cool for 10-15 minutes.I recommend baking in 2 batches, using a separate parchment lined baking sheet. This recipe should yield 16-18 cookies. Filling Pt2: While the cookie halves are cooling, finish the filling. Using a hand or stand mixer with the whisk attachment, whip the butter, vegetable shortening, sugar and vanilla until till light and fluffy, 2-3 minutes. Add the cooked mixture and continue to whip on medium high for 5 minutes or until very light and fluffy. If desired, reduce speed to low and add the melted bittersweet chocolate and mix until well blended or leave the bittersweet chocolate out. Add about an ounce, give or take to the flat side of each cake and top flat side down with another cake and sandwich together.

Serves

18-20 cakes (top and bottom sandwiched together) will make 9-10 pies.

Whoopie Pies