Whoopie Pies

These pillowy-soft sandwich cookies are almost, dare I say, a better version of an Oreo. I know, I know, an Oreo is a lot to compare to, but this could be quite the contender.

A chocolaty cookie stuffed with a luscious cream filling, these whoopie pies are a hit for a crowd, with children, and just about everybody.

Try them, I dare ya.


For the cakes:

  • 1-18.25 ounce package chocolate cake mix
  • 8 tablespoons (1 stick) butter, melted
  • 1 large egg

For the filling:

  • 2 cups powdered sugar, sifted
  • 1/4 cup vegetable shortening
  • 1 large egg white
  • 1/2 teaspoon vanilla extract


1. Preheat oven to 350°F. Set aside two ungreased baking sheets. I lined mine with a baking mat.

2. Place cake mix, melted butter, and egg in mixing bowl. Beat with an electric mixer on low speed for 1-2 minutes. Mixture should be very thick.

3. Form dough into 1-inch balls with your hands. Place the dough on prepared baking sheets, 2 inches apart.

4. Place baking sheets in oven and bake for 10-12 minutes. If baking pans are on separate racks, rotate the sheet pans halfway through baking time. Remove the pans from oven and let cool for 5 minutes.

5. With a metal spatula, remove cakes from pan. Transfer to wire rack to cool completely, about 30 minutes longer.

6. While the cakes are cooling, make the filling. Place powdered sugar, shortening, egg white, and vanilla in large mixing bowl. Beat on low speed until the filling is velvety.

7. Spoon about 1 teaspoon of filling onto the flat side of one cake. Top the filling with a second cake to make a sandwich. Repeat with the remaining cakes.

Keep it fresh:

The whoopie pies should be covered, at room temperature, for up to three days.


This recipe should yield 36 individual cakes or 18 sandwiches.

It is safe to say, these pies are Rowan-approved! And momma-approved, too.

Enjoy and we will see you on the next one!



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