1/3 c. vegetable oil
1 c. sugar
2 c. flour
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk
1 tsp. vanilla
1/2 c. butter, at room temperature
1 c. powdered sugar
1 c. fluff marshmallow creme
1 tsp. vanilla
These cake-like chocolate cookies are filled with dense white frosting. Let the kids all say, "Whoopie!" I hear that Whoopie Pies aren't bona fide Pennsylvania Dutch, but if there's jars of rhubarb jam on the table and an Amish woman behind the counter, you can bet you'll find a package of whoopie pies.
Yield: 12 sandwich cakes
Preheat oven to 350°F.
Spray two large baking sheets with nonstick spray. Set aside.
In a large bowl, beat together egg and vegetable oil. Stir in sugar and beat until well combined.
In a medium bowl, sift together flour, cocoa, baking soda, and salt.
In a measuring cup, combine buttermilk and vanilla. If you don't have buttermilk: In the bottom of the cup, place 1 Tbsp. white vinegar. Fill up to 3/4 c. with milk. Let stand a minute or so to let it clabber - it will get thick, maybe even kind of gloppy.
Alternate adding dry ingredients and buttermilk-vanilla mixture to the egg-oil-sugar mixture.
Drop the batter by tablespoonfuls onto the prepared baking sheets. These will spread, so only bake about 6 for each large cookie sheet.
Bake at 350°F for 8-10 minutes, or until the tops spring back when gently touched. Gently remove to wire racks to cool completely.
Prepare the filling
In a medium bowl, beat together butter, powdered sugar, Fluff, and vanilla.
When cookies are completely cooled, match up cookies that are the same size and thickly fill with frosting.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday May 11th, 2010