Chocolate whoopie pies Prep: 1 hour Cook: 12 minutes Makes: 2 dozen Note: Adapted from a recipe from the "Boston Globe's Cookbook for Brides," reprinted in "Making Whoopies: The Official Whoopie Pie Book" by Nancy Griffin. For the pies: 2 cups flour 1 cup sugar 1/3 cup cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 egg 1/3 cup salad oil 1 teaspoon vanilla 3/4 cup milk Filling: 1 stick (1/2 cup) butter or margarine 1 cup each: confectioners' sugar, marshmallow cream 1 teaspoon vanilla 1/8 teaspoon salt 1. Heat oven to 350 degrees. Mix together flour, sugar, cocoa, baking soda and salt in a mixer bowl. Add egg, oil and vanilla; slowly beat in milk until combined, about 2 minutes. 2. Drop batter by tablespoons onto parchment-lined baking sheets, leaving room between each for spreading. Bake 12 minutes. Cool completely on wire racks. 3. For filling, combine all ingredients in a bowl; beat until smooth. Spread about 2 tablespoons of the filling per cookie on the flat side of half of the cookies. Top with remaining cookies to make sandwiches. Nutrition information: Per serving: 192 calories, 35% of calories from fat, 8 g fat, 3 g saturated fat, 20 mg cholesterol, 30 g carbohydrates, 2 g protein, 103 mg sodium, 1 g fiber.
Bill Hogan/Chicago Tribune
Copyright © 2018, Los Angeles Times