I remember when I was pregnant with Noah, someone asked me if I had any pregnancy cravings. When I replied that I did not, David was incredulous. What about that time I made him drive to Bethesda (we were living in Silver Spring, Maryland at the time) for Persian rice? Oh that. That wasn’t a pregnancy craving… that was just one of many very specific hankerings I get, pregnant or not! It was just that he was much more likely to indulge me in driving across town to satisfy my craving when I was pregnant!
Now when I get a hankering for something I just cross my fingers that I have the ingredients on hand to quickly make what I am craving, or I run to the store to get the ingredients. Luckily, when my itch for a whoopie pie needed to be scratched the other day, I had everything I needed on hand. David came into the kitchen mid-assembly and asked me what I was making. Whoopie Pies! “What’s the occasion?” he asked. He should know me well enough by now, after 29 plus years of marriage. “I just felt like a whoopie pie,” I replied.
So in case you also have a hankering for whoopie pies, here is the recipe. Nowadays you can find them in every conceivable flavor with all sorts of fun fillings, but the original chocolate cake with white and fluffy marshmallow filling is still my favorite. And if you have never had a whoopie pie or heard of them before, you need to fix that deficit in your life right now.
½ cup shortening
1 cup white sugar
2 large eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
¾ cup shortening
2 cups confectioners’ sugar
1 pinch salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease cookie sheets. (I have special whoopie pie pans – that is how much I love whoopie pies! – but you can just use plain old cookie sheets if you don’t happen to have whoopie pie pans on hand.)
To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don’t want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don’t end up with leftover whites.
In a separate bowl sift together 2 cups flour, 5 tablespoons cocoa, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners’ sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
If you are not consuming these right away and/or distributing them to neighbors (who will be very happy to have a surprise delivery of a whoopie pie to brighten their day, I can assure you!) then wrap them individually in plastic wrap. They will stick to each other if you try to store them in a Tupperware on top of each other. But really, the solution is to just consume them and give them away immediately and then there are none to store!