Best Whoopie Pie Recipes

THE ORIGINAL WHOOPIE PIE (GOB CAKE)

Steps:

• 1. Preheat oven to 450 degree F. Coat cookie sheets with cooking spray. I like to line my sheets with parchment paper, but it isn't necessary. It helps save time with clean up. NOTE: I doubled the recipe when posting this. Just and fyi as you browse throught the photos and notice 4 eggs, etc.
• 2. Start by prepping the first step of icing. In a saucepan, add milk and flour. Heat on low heat. Stir constantly until mixture becomes pasty. Cooking time takes approximately 10 minutes. You must stir constantly as it cooks to prevent mixture from becoming lumpy. When done, remove from heat & transfer to a bowl. Put in refrigerator to cool completely while you prep the cake tops and bottoms, about one hour. Do not cover, or if you must, cover lightly to prevent condensation from forming. We will finish the icing last.
• 3. You will need 3 mixing bowls to make cake mixture. In first bowl, combine sugar, Crisco, & eggs. Cream together.
• 4. In the second bowl, combine Sour Milk, Boiling water, salt, cocoa, and vanilla. Mix well until cocoa is dissolved completely into liquid. (To make sour milk, add 1 teaspoon lemon juice or white vinegar to 1 Cup of milk, stir and allow to sit for a few minutes.)
• 5. In the third bowl combine flour, baking powder, and baking soda, mix well.
• 6. Next, add the cocoa liquid mixture to sugar cream and mix well on low speed of mixer. gradually add flour mixture. Mix batter until all is blended well.
• 7. Drop batter onto cookie sheets, approximately 1/8 of a cup. I use a cookie scoop or small cupcake batter scoop. Bake in preheated oven for 5-7 minutes. Toothpick inserted in middle of cake will come out clean when done. Remove from cookie sheet & place on cooling rack, allow to cool completely.
• 8. Complete icing: In mixer, add Crisco, soft butter, vanilla & salt. Cream together. Add flour/milk mixture, & mix on low speed, gradually add powdered sugar until well blended. Place in refrigerator for about 20 minutes.
• 9. Put together your Whoopie Pie! I like to use a pastry bag, and pipe my icing onto one cake, flat side, then top with another. It saves time and a big mess! Refrigerate for approximately one hour before serving. Keep refrigerated or in freezer. Makes an awesome midnight snack! :)

WHOOPIE PIE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

AMISH OATMEAL WHOOPIE PIE COOKIES

Steps:

• For oatmeal cookie mixture -- cream butter, sugar and eggs.
• Sift together flour, salt and baking powder and add to creamed mixture.
• Add cinnamon and oatmeal.
• Mix well. Add soda to hot water and add to batter -- mix well.
• Drop by tblspoon onto greased cookie sheet;
• bake 19-15 min in 325* oven.
• For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
• Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
• Put filling between 2 cookies.
• Wrap each whoopie pie cookie in plastic wrap.

WHOOPIE PIE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
• Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
• Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
• Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
• Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
• Store in tightly sealed container for up to 1 week.

SHOOFLY PIE WHOOPIE PIES

Steps:

• 1. For Cookie Part: Beat shortening fluffy. Add sugar & beat. Add eggs & vanilla beat. Add molasses & beat. Sift all dry together & slowly adding a bit at a time beat dry into shortening batter. Chill dough
• 2. Roll dough into balls the size of walnuts. Dip in an egg wash of 1 egg beaten with 1 tablespoon of water. Dip every other dough ball into the crumb topping that I will give directions for later in the recipe.Place cookie balls on sheet with egg washed & dipped sides facing up.
• 3. Bake at 350 degrees for 10 to 12 minutes until puffed up & lightly brown ! Remove from sheets & let cool completely before filling
• 4. To make Shoofly Pie Goo : Mix the flour, brown sugar, shortening & salt together cutting it in for a crumb mixture , use a fork or pastry cutter. Remove 3/4 Cup & set this aside for your crumb topping to dip the cookie dough balls. Now take remaining crumbs mix & put into a deep saucepan, add the one egg beaten, the molasses & vanilla. Dissolve the baking soda in the hot water. Stir into the mixture in the saucepan. Whisk & cook over medium heat whisking the entire time. This will look like foamy coffee, keep stirring, MAGIC HAPPENS & SUDDENLY you will have a nice thick bubbly molasses goo ! Stir until all is thick & no longer watery. Remove from heat & chill. This will be the gooey bottom in the center of your whoopie pies.
• 5. White Fluffy Filling : Cream egg whites, vanilla, flour,salt, milk & 2 cups of the powdered sugar. Beat well. Add 2 cups more of the powdered sugar & the shortening & beat until fluffy. If you want this a little stiffer add more powdered sugar. If it gets to stiff just add a little more milk. This never fails & everyone likes their filling a different texture. In Whoopie Pies there is NO WRONG ! Play with it until you get it the way you like! Chill
• 6. Now take a cookie half that does not have crumbs, this is the bottom half of your whoopie pie. Smear about 1 & 1/2 to 2 teaspoons of the goo on the flat side of the cookie. Now take the cookie half that has crumbs ( this will be the top half of your whoopie pies.) Smear the flat side with a dollop of the Fluffy white filling. Place the Whoopie Pie halves together. You now have one big fat DELICIOUS Shoofly Whoopie Pie! Continue until all are filled. Store in an airtight container with wax paper between the layers. Refrigerate or freeze. Thaw before serving ! This makes about 44 Whoopie Pies! ENJOY this is my very own recipe . Check it out on my Recipe Blog at : http://recipesforjudysfoodies.blogspot.com/

RED VELVET WHOOPIE PIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

PUMPKIN PIE WHOOPIE PIES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened. , Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool., In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

MIMI'S WHOOPIE PIE FILLED CHOCOLATE CUPCAKES

Steps:

• You will also need a parchment decorating bag (or bag of some kind) and a jelly donut filling tip (or long tip of some kind).
• In a large bowl mix all of the cake batter together except for the coffee.
• After it is mixed well, add the hot coffee, mixing well again.
• Put into paper-lined cupcake tins.
• Bake at 375 degrees for about 15-20 minute till done.
• Cool the cupcakes before filling.
• While cupcakes are baking prepare the filling.
• In a jar shake together the flour, milk, and salt.
• Put this into a saucepan, and on a medium heat, cook till you have a thick paste, stirring constantly.
• Let cool.
• In a mixer, combine the sugar, shortening, and vanilla and beat well, about 5-7 minutes so that the sugar and shortening are well blended.
• Add the flour paste and whip for another 5-7 minutes.
• The more you whip the fluffier it gets.
• Using parchment bags for cake decorating or other bag that you have and a jelly donut filling tip, fill the bag with the the filling.
• Insert the tip into the center of each cupcake and squeeze until the cupcake cracks open.
• Enjoy!

WHOOPIE PIE CAKE ( GOB CAKE)

Steps:

• 1. For the Cake Mix all ingredients together beat with a mixer for 2 minutes.bake in two greased 8" or 9" cake pans on 350 degrees for 30 minutes. cool for 4 hrs. better yet to make the day before.
• 2. Filling Mix instant vanilla pudding with i cup of milk put in frig. in a mixing bowl add soft oleo and crisco shortening add 1 cup of 10x sugar and the vanilla,add in prepared pudding. on the first layer of cake put the filling then top with the next layer.

GIANT WHOOPIE PIE RECIPE BY TASTY

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!

VANILLA WHOOPIE PIE RECIPE - (4/5)

Steps:

• Sift together the flour, baking powder, and salt onto a sheet of wax paper. In work bowl of a stand mixer fitted with paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda, and vinegar. Add milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined. Position a rack in the center of the oven and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. To marble batters: Pour half of vanilla batter into large, shallow bowl. Add half of chocolate batter. Draw rubber spatula or large wooden spoon gently through two batters, swirling them together to create marbling. (Do not mix them.) Repeat with remaining batter. Using an ice cream scoop or a 2-tablespoon measuring spoon, drop the swirled batter one scoop at a time onto the prepared baking sheets, spacing them at least 2 inches apart. Bake 1 sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely. Makes about 30 4-inch cakes. For Whoopie pie filling Whip all ingredients together for at least 10 minutes until fluffy. When whoopie pie shells are cooled, take a heaping spoonful of filling and place in the middle (between 2 shells like a sandwich). You may wrap the whoopie pies in waxed paper or plastic wrap. Wicked good! Read more: http://www.oprah.com/food/wicked-whoopie-pie#ixzz2KpxFyjIN

KEY LIME PIE WHOOPIE PIES

Steps:

• For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
• Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
• Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
• For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
• Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.

GIANT GANACHE-TOPPED WHOOPIE PIE

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.

CHOCOLATE WHOOPIE PIE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix frosting and marshmallow creme. Cut cupcakes crosswise into halves. Spread about 1 tablespoon filling on each cupcake bottom; replace cupcake tops.

PEPPERMINT RED VELVET WHOOPIE PIE

Steps:

• Peppermint Vanilla Cake:.
• For the strawberry cake:
• Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake:
• Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake:
• Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Peppermint Cream Cheese Icing:.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.

THE ULTIMATE PEANUT BUTTER WHOOPIE PIE

Steps:

• Heat oven to 425°F Prepare baking sheet by greasing with shortening. Prepare countertops for cooling pies by lining with sheets of foil.
• PIES:.
• In small microwavable bowl, mix together 1 cup milk and vinegar. Microwave at HIGH to warm slightly (you may also achieve this in a small saucepan on a stove top on medium heat). Mixture will appear separated and curdled.
• In large bowl combine granulated and brown sugars, and crunchy peanut butter. Beat at medium speed with electric mixer until crumbly.
• Add ½ cup shortening to 2-cup glass measure. Pour boiling water over and stir to melt shortening. Add to peanut butter mixture along with milk mixture and vanilla. Beat at low speed. Mixture will appear very fluid and a tad separated.
• Combine 4 cups flour, cocoa, baking soda, baking powder and salt. Stir well. Add all at once to peanut butter mixture. Beat at low speed until mixture is blended and resembles thick cake batter. Allow to stand 20 minutes. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheet.
• Bake in upper half of oven for 8 to 10 minutes or until set TAKING CARE NOT TO OVERBAKE. Allow to cool 2 minutes on baking sheet. Transfer pies to foil and cool completely.
• FILLING:.
• Combine ½ cup milk and 3 tablespoons flour in small saucepan. Cook and stir on medium heat until thickened. Allow to cool completely. Transfer to medium bowl and add confectioners' sugar, ½ cup shortening, creamy peanut butter and vanilla. Beat at low speed until blended. Beat at high until smooth. Refrigerate until ready to use. Spread filling on bottom halves of pies. Top with remaining pie halves. Press together gently.

DOUBLE DEVIL'S FOOD WHOOPIE PIE RECIPE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

RED VELVET WHOOPIE PIE POPPERS

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat cake mix, softened butter, eggs and food color with electric mixer on medium speed about 2 minutes or until well mixed (batter will be very thick). Using a level measuring teaspoon, drop dough 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges in sprinkles.

PILGRIM WHOOPIE PIE

Steps:

• Special equipment: a kitchen torch, optional, a stand mixer with paddle and whisk attachments, donut molds, piping bags with number 3 or 4 large round tips and a number 0 round tip, a candy thermometer, Silpat or silicone baking mat
• For the whoopie pie: Preheat the oven to 350 degrees F.
• Paddle the butter in stand mixer fitted with the paddle attachment at medium speed until soft, light and the consistency of mayonnaise. Use a kitchen torch to gently warm the bowl if necessary.
• Add the sugar and paddle at medium speed until light and fluffy, scraping down the sides of the bowl often, about 5 minutes. Add the cocoa powder and continue to paddle at medium speed until completely incorporated. Scrape down the sides of the bowl 3 or 4 times to ensure all the cocoa powder is well mixed in, another 5 minutes.
• Add the eggs one at a time and mix at medium speed until well incorporated. Scrape down the bowl and paddle after each addition.
• Sift together the flour, baking soda, baking powder, salt and espresso powder in a medium bowl. With the mixture on the lowest speed, alternate adding the dry ingredients and water, beginning and ending with the dry ingredients. Scrape well.
• Paddle at top speed until smooth and slightly glossy, 5 to 6 minutes.
• Place the cake batter in a piping bag. Spray the donut molds with cooking spray. Pipe a thin layer of cake batter into each donut mold, enough to just cover the bottom, about 1/2 inch thick.
• Bake until the cake has set and a tester comes out clean, 5 to 7 minutes. Let cool completely on a rack. Repeast to make 48 donut cakes total.
• For the marshmallow: Bloom the sheets of gelatin in some ice water. Combine the 1 1/4 cups sugar, corn syrup and 1/2 cup water in a saucepan and cook on medium-high heat until a candy thermometer reads 238 degrees F.
• Meanwhile, when the sugar reaches 218 degrees F, begin to whip the egg whites, salt and lemon juice with a stand mixer fitted with the whisk attachment at medium speed. When egg whites become frothy, gradually add 2 teaspoons granulated sugar. Continue to whip the egg whites to soft peaks. Time this well so egg whites are at soft peaks when the sugar mixture reaches 238 degrees F.
• Squeeze the excess water from the bloomed gelatin and add to the hot sugar mixture. Swirl the pot to melt the gelatin; do not stir. Remove from the heat.
• With the stand mixer on medium-low speed, slowly pour the hot sugar mixture into the whipping meringue, being careful not to let the sugar hit the whisk and splatter.
• When all the hot sugar mixture has been poured in, increase the mixer speed to high. Add a splash of vanilla extract and whip the marshmallow until the bowl is cool to the touch and the marshmallow holds its shape, but is still loose and glossy, about 8 minutes. Place the marshmallow in a piping bag with number 3 or 4 large round tip. Makes about 3 cups
• For the hippen tuile: Preheat the oven to 350 degrees F.
• Paddle the butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 3 minutes. Add the sugar and paddle at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl often. Slowly add the egg whites and continue to paddle at medium speed until completely combined.
• Reduce the speed of the mixer to the lowest setting, add the flour and vanilla extract and mix until combined. The batter will resemble cake batter.
• Scoop tuile batter into a pastry bag fitted with a number 0 tip. Chill the batter until firm, about 20 minutes.
• Pipe the chilled batter into desired shapes (small rectangles to resemble buckles) on a baking sheet lined with a Silpat or silicone baking mat. The batter will be stiff; loosen it slightly by the kneading pasty bag with your hands. Chill the piped tuile cookies until the batter is firm, about 10 minutes. This is a very important step so that the cookies maintain their shapes.
• Bake the tuiles until golden brown, 3 to 4 minutes. Let cool completely before taking the cookies off the baking sheet. The tuiles will crisp as they cool.
• To assemble: Pipe a ring of marshmallow onto the bottom of a cake ring. Top with another cake ring, pressing down gently to distribute the marshmallow. Attach a buckle cookie to the marshmallow filling on the side. Repeat with the remaining whoopee pie pieces, marshmallows and tuiles. Enjoy!

WHOOPIE PIE CAKE

Steps:

• 1. Pre heat oven 350*
• 2. Grease (2) 9 inch round cake pans.
• 3. Beat together the margarine and sugar. Add flour,baking soda and salt. Mix slowly, gradually adding the buttermilk. Beat 2 full minutes.
• 4. Add eggs, then gradually add the cocoa, beating another 2 minutes, stopping occasionally to scrape the sides of bowl.
• 5. Pour batter into prepared pans and bake about 40 minutes until center springs back when gently pushed.
• 6. Cool cake layers 5 minutes then remove them from pans and cool them completely on a rack.
• 7. TO MAKE THE ICING: Pour the milk into a stainless steel saucepan over medium heat and gradually whisk in the flour until a thick paste forms. DO NOT SCORCH!!! Remove from stove and cool this mixture in the refrigerator.
• 8. In a separate bowl, mix the sugar,butter,vanilla and shortening. Add the cooled paste and whip for at least 3 minutes until creamy. This makes enough icing for a 2 layer cake.