Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
These turned out great. The cake part was moist and flavorful but stayed cohesive while applying frosting. They did crumble some while eating. The frosting was fluffy and just the right amount. I adjusted the recipe slightly because we live at high altitude - 8,500 feet. So a bit less sugar, a bit more applesauce, slightly higher oven temp, cooked for a bit less. I did a very big heaping tablespoon of the batter and next time I'd make them smaller for easier eating and handling.
Rating: 5 stars
Love this recipe, I fill them with a cream filling using marshmallow cream, shortening, vanilla and powdered sugar. Delicious! Cookies are nice and moist. I definitely recommend this recipe.
The cookies are very delicate and delicious but it is very difficult to spread the filling on them without breaking them up. I think I will pipe the filling on next time.
Great classic recipe. I goofed when I read the yield. This makes 2 doz assembled whoopie pies....NOT 2 doz cookies! So despite doubling the recipe...which then did not fit in my kitchen aid mixer... I managed to somehow combine the ingredients and bake them into something edible. Look up the whoopie pie filling recipe on this site for the fluff/butter filling. It works better. My friends and co-workers will be delighted I ended up with extras to share!