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cake ingredients
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frosting ingredients
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mix w/wooden spoon
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just until mixed well
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non-stick spray on cookie scoop
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before baking
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after baking
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run spoon/spatula under water
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mix frosting by hand
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turn over every other cookie
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frost the bottoms
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tops on
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These are softer, big sandwich cookies ~ with extra CHOCOLATE in the batter, plus a sticky marshmallow-cream cheese frosting filling ** So easy to make, and your family will love them!
Dark CHOCOLATE FUDGE WHOOPIE PIES
1 package chocolate fudge or triple chocolate cake mix.................2 eggs
1 tsp. instant coffee powder......................................................................1 stick (8 TB) butter, melted
1 TB dark chocolate unsweetened cocoa powder..............................2 tsp. dark chocolate syrup
non-stick spray for cookie scoop (I use buttery)
FROSTING:
1/2 container marshmallow cream.........................................................1 TB vegetable shortening (Crisco)
about 1/2 cup store-bought Cream Cheese frosting (can)
***
Preheat oven to 350. Line 2 baking sheets with parchment paper.
In a large bowl, mix the cake mix and rest of ingredients with a wooden spoon, just until well blended. (Don't use an electric mixer) Spray your cookie scoop with non-stick spray, so the batter won't stick (it's very sticky ~ you may need to do this after every 6 cookies or so). Put about 3/4 of the cookie scoop of batter onto the cookie sheets ~ 12 to a sheet (they'll spread). (TIP: I do both sheets at the same time, so I can go back and even out the sizes of the cookies as best as possible.) ** I get 24 cookies total ~ the important thing is to have an EVEN amount of cookies so you can use 2 for each sandwich. *
Bake (one sheet at a time) for about 9 minutes (your oven may be faster or slower than mine, but important to NOT OVER-BAKE) ~ the cookies should be a little firm to the touch. Let the cookies rest on the sheet for a few minutes, before putting on wire rack or paper to cool completely.
Meanwhile, mix the frosting ingredients together in a small bowl. (TIP: I do this near the sink {with running water}, so I can dip the spoon and/or rubber scraper under the water so the frosting doesn't stick.)
Put the cooled cookies onto sheets of paper on the counter, and turn every other cookie over. (Match the size and shape of the pairs of cookies as well as possible). Put a heaping tsp. of frosting onto each turned-over cookie bottom ~ then go back and even out the amounts (adding more, if you have it) on the bottoms. Stick the tops on the filled bottoms and press down gently.
If you're going to ship or store the cookies, I put 1 sandwich each into an inexpensive fold-over-top plastic sandwich baggie.
Dark CHOCOLATE FUDGE WHOOPIE PIES
1 package chocolate fudge or triple chocolate cake mix.................2 eggs
1 tsp. instant coffee powder......................................................................1 stick (8 TB) butter, melted
1 TB dark chocolate unsweetened cocoa powder..............................2 tsp. dark chocolate syrup
non-stick spray for cookie scoop (I use buttery)
FROSTING:
1/2 container marshmallow cream.........................................................1 TB vegetable shortening (Crisco)
about 1/2 cup store-bought Cream Cheese frosting (can)
***
Preheat oven to 350. Line 2 baking sheets with parchment paper.
In a large bowl, mix the cake mix and rest of ingredients with a wooden spoon, just until well blended. (Don't use an electric mixer) Spray your cookie scoop with non-stick spray, so the batter won't stick (it's very sticky ~ you may need to do this after every 6 cookies or so). Put about 3/4 of the cookie scoop of batter onto the cookie sheets ~ 12 to a sheet (they'll spread). (TIP: I do both sheets at the same time, so I can go back and even out the sizes of the cookies as best as possible.) ** I get 24 cookies total ~ the important thing is to have an EVEN amount of cookies so you can use 2 for each sandwich. *
Bake (one sheet at a time) for about 9 minutes (your oven may be faster or slower than mine, but important to NOT OVER-BAKE) ~ the cookies should be a little firm to the touch. Let the cookies rest on the sheet for a few minutes, before putting on wire rack or paper to cool completely.
Meanwhile, mix the frosting ingredients together in a small bowl. (TIP: I do this near the sink {with running water}, so I can dip the spoon and/or rubber scraper under the water so the frosting doesn't stick.)
Put the cooled cookies onto sheets of paper on the counter, and turn every other cookie over. (Match the size and shape of the pairs of cookies as well as possible). Put a heaping tsp. of frosting onto each turned-over cookie bottom ~ then go back and even out the amounts (adding more, if you have it) on the bottoms. Stick the tops on the filled bottoms and press down gently.
If you're going to ship or store the cookies, I put 1 sandwich each into an inexpensive fold-over-top plastic sandwich baggie.
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