August 30th is National Toasted Marshmallow Day. While Whoopie Pie Day is technically in June, here’s a recipe you can try for a Maine favorite.
- 1/2 cup solid vegetable shortening
- 1 cup firmly-packed brown sugar
- 1 egg
- 1/4 cup unsweetened cocoa
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup milk
Whoopie Pie Filling:
You can use Marshmallow Fluff right out of the jar, but here’s a recipe if you prefer to try it.
- 1 cup solid vegetable shortening*
- 1 1/2 cups powdered (confectioner’s) sugar
- 2 cups Marshmallow Fluff**
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350° F.
- Lightly grease baking sheets.
- In a large bowl, cream shortening, sugar, and egg.
- In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
- In a small bowl, stir vanilla extract into milk.
- Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
- Drop batter by the 1/4 cup onto prepared baking sheets (makes about 18 cakes).
- With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
- Bake 15 minutes or until they are firm to the touch.
- Remove from oven and cool completely on a wire rack.
- For Whoopie Pie Filling: In a medium bowl, beat shortening, sugar, and Marshmallow fluff. Stir in vanilla extract until well blended.
- When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly.
- Repeat with all cookies to make 9 pies.