CakeSpy

While I stand by my claim that Whoopie Pies are not the next big thing, I am completely willing to admit that they are delicious. While several more exciting recipes have been developed, this one from marshmallowfluff.com is a good starting point--because after all, they say that you should learn the rules before you break them, right? So why not do as CakeSpy buddy Chris and I did and learn the ropes with this fairly traditional recipe, which includes Marshmallow Fluff (a substance which has been connected with the Whoopie Pie since the 1930s, when a cookbook called Yummy Book included a recipe calling for the fluffy stuff), then let your creativity go wild as you discover delicious new variations: pumpkin? Peanut butter chocolate? Strawberry? Or perhaps you could just ogle at all of the flavors available at Wicked Whoopie Pies. It's not just (whoopie) pie in the sky!


Whoopie Pies (recipe adapted from marshmallowfluff.com)

• 1 egg
  
• 1/3 c. vegetable oil
  
• 1 c. sugar
  
• 2 c. unsifted all-purpose flour
  
• 1/3 c. unsweetened cocoa
  
• 1 tsp. baking soda
  
• 1/4 tsp. salt
  
• 3/4 c. milk
  
• 1 tsp. vanilla
  
• Filling (recipe follows)
  

Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients.


Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15 (or 20-something mini ones).

Filling

• 1/2 cup butter
  
• 1 c. confectioners' sugar
  
• 1 cup Marshmallow Fluff
  
• 1 tsp. vanilla