Instructions

1. Prepare Whoopie Pie:
2. Preheat oven to 350° F.
3. Lightly grease baking sheets.
4. In a large bowl, cream together shortening, sugar, and egg.
5. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
6. In a small bowl, stir the vanilla extract into the milk.
7. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
8. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets.
9. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
10. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
11. To make Whoopie Pie Filling:
12. In a medium bow, beat together shortening, sugar, and 2 (7 oz.) containers Solo Marshmallow Creme ; stir in vanilla extract until well blended.
13. To assemble:
14. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling.
15. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies.
16. 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).
17. To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

• Servings : 9 Large Whoopie Pies
• Ready in : 35 Minutes
• Course : Dessert
• Recipe Type : Cakes & Cupcakes