- Prep: –
- Cook Time: –
- Total: –
Whoopie pies are a classic treat from Lancaster County, Pennsylvania, the heart of Amish country. There, and in local markets throughout Pennsylvania, Maryland, and Virginia, these gigantic, soft, homemade versions of Oreo cookies abound.
History tells the story of whoopie pies in this way: Amish women would bake up large, soft, chocolate cookies, pressing two of the cookies together with a thick layer of fluffy vanilla frosting between. They’d wrap the cookie sandwiches individually and nestle them inside their husband's lunchboxes before the men headed to the fields for a day of work. When lunchtime arrived and the hungry farmers would discover one of these sweet, delicious treats in their meal, they’d shout, "Whoopie!"
- 1,18.25-ounce package devil’s food cake mix
- 1/4 cup cornstarch
- 3/4 cup milk
- 1/2 cup shortening
- 3 to 4 cups powdered sugar
- 1 teaspoon vanilla
- Follow the directions on the back of the cake mix, however, reduce the water to 2/3 cup. Drop by the rounded tablespoonfuls onto lightly greased cookie sheets. Bake in an oven preheated to 350 degrees F for 12 to 15 minutes, or until tops of cookies spring back to the touch.
- In a saucepan, whisk together the milk and cornstarch. Heat mixture over medium heat, stirring often, until it becomes very thick. Remove from heat and cool COMPLETELY.
- In a large bowl, beat together powdered sugar and shortening.
- In a medium bowl, beat sugar, shortening, and vanilla until fluffy.
- Add the cooled flour mixture and beat with an electric mixer until frosting is extremely fluffy and light.
- Spoon large heaps of the frosting onto the bottom of one cooled cookie, then press a second cookie (bottom sides touching the frosting layer) gently against the frosting.
- Wrap each whoopie pie separately with plastic wrap. Store in the refrigerator until bake sale day arrives. Carry in a large basket and get ready to impress your schoolmates, school moms and schoolmarms alike!