2/3 c Vegetable shortening
1 1/4 c Sugar
2 lg Eggs
2 1/2 c All purpose flour
1/2 c Unsweetened Dutch process
-cocoa powder
1 1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cream of tartar
1 c Milk
1 1/2 ts Vanilla
—for filling—
1/2 Stick unsalted butter; (1/4
-cup) softened
2 c Sifted confectioners’ sugar
1/4 ts Salt
1/2 ts Vanilla
4 tb Heavy cream
Preheat oven to 375 degrees. Grease 2 baking sheets. In a large bowl cream
shortening and sugar until light and fluffy. Add eggs and beat well. In
another bowl sift together dry ingredients. In a glass measure stir
together milk and vanilla. Add dry and liquid ingredients alternately in
batches to egg mixture, beating until smooth after each addition. Drop
rounded tablespoons of batter onto prepared baking sheets about 3″ apart,
making sure they are even is size and plump. There should be 24 to 30
individual “cakes”. Bake cakes in batches in middle of oven 10 to 12 mins.,
or until tops spring back when touched. Transfer cakes with a metal spatula
to wire racks and cool.
make filling: In a bowl cream butter with sugar, salt, vanilla and 2 tbsp
cream. Add just enough remaining cream so filling is spreadable (you don’t
want it drippy). To make whoopie pies, sandwich about 2 tsp filling between
flat sides of cakes and press together lightly. Keep whoopie pies
individually wrapped in plastic wrap or wax paper until ready to serve. (Do
not make more than 1 day ahead.)
NOTES : Original recipe called for filling made with sugar, shortening and
marshmallow fluff (cream, maybe). Exact measurements were not given.
Yields
14 Servings