Whoopie Doo! You Will Not Only Devour This Sweet Snack, But Have Fun Doing So!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Whoopie Pies were always a treat from my childhood that I loved. My big sister and I would walk down to the corner drugstore and they offered them right up front next to the Moon Pies and Twinkies. They were my first choice! I’d happily present my Whoopie Pie to the cashier and pay with the pennies, nickels and dimes I got for doing my chores. Those were the days!
Not that my kids knew that this was a giant version, because they are Tastee Cake fans which is a popular brand like Little Debbie in the south; but I still made this knowing they’d love it. Who doesn’t love chocolate cake with white frosting in the middle? They ate it up while inquiring what a Whoopie Pie was. The next day we ventured out to find some, and they agreed that the big, cake version was much better. Homemade is best made I always say, but it’s important to share those childhood memories.
Recipe and photo courtesy of Betty Crocker.
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Quick Tip: Try a combo of bittersweet and dark chocolate to balance out flavors.