Whoopie Pies From Angelett
This is a family recipe that has been passed down for years. Our mom used to make these for us when we were kids. The filling is more like a devil dog filling, not a frosting. Very yummy! This same filling is also great on angel food cake!
This is a family recipe that has been passed down for years. Our mom used to make these for us when we were kids. The filling is more like a devil dog filling, not a frosting. Very yummy! This same filling is also great on angel food cake!
- Carbohydrate 48.1318254156587 g
- Cholesterol 131.767407407407 mg
- Fat 31.9056128703574 g
- Fiber 0.902196772885201 g
- Protein 5.65957124986355 g
- Saturated Fat 15.0071925787017 g
- Serving Size 1 1 Serving (117g)
- Sodium 207.061990740714 mg
- Sugar 47.2296286427735 g
- Trans Fat 2.00740875462533 g
- Calories 502 calories
Step-by-step
- Cream sugar and shortening, add eggs.
- Mix dry ingredients in a separate bowl, then in another small bowl mix milk and vanilla.
- Alternate the dry and wet ingredients into the creamed mixture.
- Our Mom always lined the cookie sheets with wax paper so I still do that.
- It is not necessary but it does prevent the bottoms from getting too brown.
- Drop by heaping tablespoons onto cookie sheet and Bake at 350 degrees for about 15 minutes, cool on racks.
- In a small sauce pan add milk and flour.
- Cook on low heat stirring constantly until it becomes like a thick paste.
- In mixing bowl beat sugar, shortening and butter until creamy, add Vanilla.
- Add warm paste to the mixing bowl and beat on high speed for 5 minutes or until the sugar is dissolved and nice and fluffy.
- Put filling between 2 cakes and enjoy! :)
Operating without a standard stand mixer requires patience when building the marshmallow-like filling, because the cooked flour-and-milk paste must incorporate completely into the beaten fats and sugar. Hand mixers suffice if run on high speed for a full five minutes, ensuring the gritty sugar crystals dissolve into a smooth emulsion. Standard baking sheets lined with wax paper protect the delicate cocoa cakes from scorching on the bottom, insulating the batter as it spreads and bakes at 350 degrees.
Alternating dry ingredients with liquid milk and vanilla prevents gluten overdevelopment in the batter, keeping the crumb tender rather than tough. Cocoa powder introduces acidity and structure, requiring precise measurement of baking soda to achieve proper leavening without a metallic aftertaste. Dropping the batter by heaping tablespoons onto the pan maintains uniform sizing, ensuring that matching cake halves pair together evenly after cooling on wire racks.
Substituting shortening with additional butter alters the melting point and stability of the filling, resulting in a softer texture that yields quickly at room temperature. Butter contains water that can cause separation if added directly to warm flour paste, whereas shortening maintains a stable emulsion under friction. Maintaining the ratio of fats preserves the structural integrity required to hold the heavy chocolate cakes together without sliding.
Cooling the baked cakes completely before assembly prevents the high-fat filling from melting and squeezing out the sides under pressure. Storing the finished pastries in an airtight container for twenty-four hours softens the exterior crumb further, harmonizing the moisture levels between the cake and the sweet center.
