This recipe is taken from the 2011 Milk Calendar. “Whoopie” is what your family will exclaim when they discover these adorable little hand-held cakes sandwiched with a luscious, fluffy filling.
- Prep: 20 min
- Cooking: 30 min
- 1/2 cup (125 mL) cocoa powder
- 1 cup (250 mL) Milk
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) sugar
- 1/2 cup (125 mL) butter softened
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 2 tsp (10 mL) unflavored gelatin
- 1/2 cup (125 mL) Milk
- 1/3 cup (80 mL) icing sugar
- 2 tsp (10 mL) vanilla extract
- 1 cup (250) 35 % cream
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Preheat oven to 350°F (180°C) with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.Cakes: In a bowl, gradually whisk milk into cocoa. In another bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat sugar and butter until fluffy; beat in egg and vanilla extract. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, until blended.
Drop 2 slightly heaping tbsp (30 mL) batter into 8 mounds onto 1 baking sheet, at least 3 inches (7.5 cm) apart; make 8 more on second sheet. Bake, switching pans on racks halfway, for about 15 min or until tops spring back when touched. Let cool on pan for 2 min. Transfer to rack to cool completely. Repeat to make 8 more, reusing 1 sheet; bake on middle rack.
: In a small saucepan, sprinkle gelatin over milk; let stand 5 min. Heat over medium-low heat, stirring, for 1 min until gelatin is dissolved. Pour into a bowl; stir in sugar and vanilla extract and let cool to room temperature. In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in milk mixture. Cover and refrigerate for about 30 min, until set, or for 1 day.
To assemble, spread the flat side of half the cakes with filling. Sandwich with remaining cakes.
Cooled, baked unfilled cakes can be layered with parchment paper and stored in an airtight container at room temperature for up to 1 day or frozen for up to 2 months.
Filled pies can be refrigerated in an airtight container for up to 8 hrs before serving.
Variation: To make Vanilla Whoopie Pies, omit cocoa powder and increase flour to 2-1/4 cups (550 mL), increase vanilla extract to 2 tsp (10 mL) and add 1 tsp (5 mL) vinegar or lemon juice with milk.
Tip for Kids: Kids can help measure the ingredients, mix the batter and assemble the pies.
For the Adventurous: Fold 1/2 cup (125 mL) mashed fresh or thawed strawberries or raspberries and 1 tbsp (15 mL) extra icing sugar into the filling before chilling.
Healthy Eating Tip: Boost the nutritional value of this yummy treat by serving it with a glass of ice cold milk and fresh or canned fruit.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 82 mg|
|Vitamin A:||17 %|
|Vitamin D:||14 %|