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Whoopee Pies/Devil Dogs

List of Ingredients




Cakes:
2 C flour
1/2 C cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 C sugar
1/2 C vegetable shortening
1 C milk
2 tsp. vanilla extract

Filling:
1/2 C butter
7 1/2 oz. jar marshmallow creme
3/4 C confectioner's sugar
1/4 C vegetable shortening
1/2 tsp. vanilla extract




Recipe



Preheat oven to 350° F and lightly grease two baking sheets or line them with parchment paper.

Combine dry ingredients and set aside.

In a large bowl with an electric mixer, beat the sugar and shortening for about 2-3 minutes, until well blended and fluffy. With mixer at medium-low speed, alternate gradually adding the flour mixture and the milk, starting and ending with the flour mixture and mixing well after each addition. Beat in the vanilla until well blended.

For Whoopee Pies, drop the batter by rounded tablespoonfuls onto the prepared baking sheets, spacing the mounds about 2 inches apart.

For Devil Dogs, use the spoon and drop the batter into a small oblong shape, like a hot dog bun, about 3 inches long. Regardless of the shape, you will be making small crème filled sandwiches out of the cooled cakes.

Bake for about 15 minutes or until the cakes spring back when touched. Use a spatula to transfer the cakes to a wire rack to cool completely.

To Make Filling:
Combine all filling ingredients in large bowl and stir to combine, then beat until light and fluffy, about 3 minutes. To Assemble Spread about a tablespoon of filling on the underside of one cake and top with a second cake. Store in a tightly covered container, or individually wrap in plastic wrap.

Makes about 20 Whoopee Pies or Devil Dogs