Chocolate whoopie pies that are as light as cake are sandwiched with a creamy vanilla filling.
Ingredients
- white sugar: 1 cup
- shortening: 0.5 cup
- eggs, separated: 2 piece (divided)
- all-purpose flour: 2 cups
- unsweetened cocoa powder: 5 Tbsp
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- milk: 1 cup
- vanilla extract: 1 tsp
- confectioners' sugar: 2 cups
- shortening: 0.75 cup
- pinch salt: 1 piece
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
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Make the cookies: Beat sugar, shortening, and egg yolks together in a large bowl with an electric mixer until light and fluffy.
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Sift flour, cocoa, baking powder, baking soda, and salt together in a separate bowl; add to shortening mixture in batches, alternating with milk, beating briefly after each addition until smooth. Stir in vanilla. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
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Bake in the preheated oven for 10 to 15 minutes; transfer to a wire rack and allow to cool completely.
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Make the filling: Beat confectioners' sugar, shortening, reserved egg whites, and salt together in a large bowl with an electric mixer until light and fluffy. Stir in vanilla.
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Choose 2 cookies of the same size; spread a thick layer of filling on the flat side of one cookie; top with remaining cookie. Repeat with remaining cookies and frosting.
