Shoptalk by Sturbridge Yankee Workshop

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.

You Will Need:
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

Instructions:
Preheat oven to 350 degrees 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 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.

Make Whoopie Pie Filling
In a medium bowl, beat shortening, sugar, and Marshmallow fluff.
Stir in vanilla extract until well blended.

Assembly
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.
Let finished Whoopie Pies completely cool before wrapping.
Wrap Whoopie Pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).