Best Giant Whoopie Pie Recipe By Tasty Recipes

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GIANT GANACHE-TOPPED WHOOPIE PIE



Giant Ganache-Topped Whoopie Pie image

very yummy

Provided by M G

Categories     Cakes

Time 1h50m

Number Of Ingredients 13

CAKE
1/2 box box betty crocker® supermoist® devil's food cake mix (about 1 2/3 cups)
1/2 c water
1/4 c vegetable oil
2 eggs
FILLING
3/4 c butter or margarine, softened
1 jar(s) (7 oz) marshmallow creme
1 c powdered sugar
1 tsp vanilla
GANACHE
1/2 c whipping cream
4 oz semisweet baking chocolate, chopped

Steps:

  • 1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 2. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
  • 3. In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

GIANT GANACHE-TOPPED WHOOPIE PIE



Giant Ganache-Topped Whoopie Pie image

Looking for a chocolaty dessert using Betty Crocker™ Super Moist™ cake mix? Then try this luscious cake that's topped with ganache and filled with marshmallow creme.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 12

Number Of Ingredients 10

1/2 box Betty Crocker™ Super Moist™ devil's food cake mix (about 1 2/3 cups)
1/2 cup water
1/4 cup vegetable oil
2 eggs
3/4 cup butter or margarine, softened
1 jar (7 oz) marshmallow creme
1 cup powdered sugar
1 teaspoon vanilla
1/2 cup whipping cream
4 oz semisweet baking chocolate, chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
  • In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 75 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 1/2 g

GIANT WHOOPIE PIE RECIPE BY TASTY



Giant Whoopie Pie Recipe by Tasty image

Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!

Provided by Betsy Carter

Categories     Desserts

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
4 ½ cups all purpose flour
1 cup cocoa powder
1 teaspoon espresso powder
1 ½ teaspoons kosher salt
1 tablespoon baking soda
2 cups brown sugar
2 cups water
1 tablespoon white vinegar
1 tablespoon vanilla extract
1 cup vegetable oil
16 tablespoons unsalted butter, softened
13 oz marshmallow fluff
2 cups powdered sugar

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
  • Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
  • Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
  • Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
  • Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
  • Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
  • Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 111 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, Sugar 63 grams

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