Whoopie Pie



Cakes
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk

Filling
12 tablespoons (1-1/2 sticks) unsalted butter, softened
1-1/4 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
2-1/2 cups Marshmallow Fluff


1. For the Cakes: Adjust two oven racks to the upper-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Whisk the flour, cocoa, baking soda and salt in a medium bowl.

2. With an electric mixer at medium speed, beat the butter and brown sugar until fluffy. Beat in the eggs, then the vanilla. Reduce the speed to low and add the flour mixture and the but-termilk alternately in two batches.

3. Using a 1/3 cup measure, scoop six mounds of batter onto each baking sheet, spacing the mounds about 3” apart. ( Do not try to bake all the cakes on one sheet – the batter needs room to spread) Bake until the cakes spring back when pressed, 15 to 18 minutes. Rotate the sheets and switch racks half way through baking. Cool the cakes completely on the baking sheets, about 1 hour.

4. For the Filling: With an electric mixer at medium speed, beat the butter and confec-tioners’ sugar together until fluffy. Beat in the vanilla and salt. Beat in the Fluff until incorpo-rated. Refrigerate the filling until slightly firm, about 30 minutes. (The filling can be refriger-ated for up to 2 days.)

5. Dollop 1/3 cup of the filling in the center of the flat side of six on the cakes. Top with the flat side of the remaining six cakes and gently press until the filling spreads to the edge of the cakes. Serve. Can be refrigerated in an airtight container for up to 3 days.


Serves 6

Pinwheel Napkins are made with Summer Fun by Deb Strain 19301-16 and 19302 12.

Recipe provided by Patricia Roberts, employee of United Notions / Moda Fabrics.

Oda May

Oda May

The Moda Bake Shop is a division of Moda Fabrics that provides online recipes which you can use with the wide range of Moda Pre-cuts. All sizes and types of projects will be featured from various designers and shops. Tutorials for various Moda projects sheets will be illustrated with step by step pictures. Some techniques and products will also be featured throughout, so check back often for what is "baking" here at Moda Fabrics.
Oda May

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0 comments to Whoopie Pie

  1. oh this looks yummy!!!

  2. Beverly says:

    Where can I find the pinwheel napkin pattern?

    bevwalks@aol.com

  3. Needled Mom says:

    Looks delightfully good! How do you fold that napkin like that?? We need a tutorial on that too.

  4. jaybird says:

    if only i could go in the kitchen without it being a disaster…

  5. jaybird says:

    the pinwheel napkins are just a way of folding… kind of like origami… check it out here… hope that helps!

  6. Stephanie says:

    Yum! The white filling looked like rick rack at first glance. Hmmm…I always have rick rack on my mind.

  7. EK says:

    Look great! As a chocoholic, I'll be trying this one!

    Also, I love your quilt work! Wonderful job on them all.

    Kay

  8. Linda says:

    I am on my way to the kitchen to make them right now!!! I will report back how much the guys here to unload hay wagons appreciate them!!!!!

  9. I am very excited about the “Goodnight Monkey” fabric that will start in July. I hope that there will be some kind of tutorial or project to go along with it!

  10. hoganfe says:

    wow that looks good!

    mary
    hoganfe handmade
    handbag originals

  11. I can't wait to try these!

  12. happy zombie says:

    The photo alone is so refreshing! Makes me wanna grab my bathing suit and dive through my monitor.