Whoopee Pies


Cake:
1/2 cup vegetable shortening
1 cup granulated sugar
2 egg yolks
2 cups King Arthur Unbleached All-Purpose Flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla

Filling:
3/4 cup vegetable shortening
2 cups confectioners' sugar
2 egg whites
dash salt
1 teaspoon vanilla
.
The Cake: In a large bowl, cream shortening, sugar and egg yolks. In a
separate bowl, sift together flour, cocoa, baking powder, salt and baking
soda. Add dry ingredients to wet ingredients alternately with milk, beating
well. Add vanilla at the end.

Drop batter by large tablespoonfuls onto a greased or parchment-lined baking
sheet. Bake in a preheated 350 F oven for 15 minutes. remove to a wire rack
an cool completely.

The Filling: Beat together shortening, confectioners' sugar, egg whites and
salt till light. Add vanilla.

To Assemble: Spread the flat side of 1 cake circle with 1 heaping tablespoon
of filling. Sandwich with another cake circle, pressing gently. makes about
sixteen 3" Whoopee Pies.

Note: If you don't want to use raw egg white in the filling -- many people
these days are uneasy about eating raw eggs -- simply leave it out.
Substitute 1 whole egg for the 2 egg yolks in the cake recipe, so you don't
end up with leftover egg whites.

Servings: 4
Home Cookin 4.8 Chapter: Desserts