Traditionally, whoopie pies consist of two small & soft, cake-like chocolate layers sandwiched together with a marshmallow frosting. These treats were a beloved dessert in my family growing up – so much so that for our birthdays, my Mom would bake a colossal whoopie pie and serve it as our birthday cake. Although the recipe was lost a few years back, we’ve recently brought it back to life! This chocolate cake is slightly denser and drier than your average cake, perfectly mimicking the texture of a classic whoopie pie, and the marshmallow frosting is a MUST.
𝗖𝗮𝗸𝗲 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1 cup (2 sticks) margarine
2 cups sugar
2 eggs
1 tsp salt
1 cup cocoa powder
4 cups cake flour
3 tsp baking soda
2 cups milk
2 tsp vanilla extract
𝗠𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴:
3 cups marshmallow fluff
2 cups vegetable shortening
2 cups powdered sugar
2 tsp vanilla extract
2-3 tbsp milk (optional, for desired consistency)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:
Preheat your oven to 350°F. Grease two 9-inch round cake pans.
In a large mixing bowl, cream together the margarine and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the salt, cocoa powder, flour, and baking soda.
In another bowl, mix the milk and vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk mixture.
Pour the batter into the cake pans and spread it evenly. Then bake for about 30 minutes. Be careful not to over bake the cake. Check it a few minutes before the suggested baking time is up, as ovens can vary.
Allow the cake to cool in the pan for 10 minutes, then and transfer to a wire rack to cool completely.
While the cake is cooling, make the frosting by combining all ingredients into a bowl and using an eclectic mixer to mix. Add milk as needed to reach your desired consistency. The frosting should be smooth and spreadable. Once the cake has cooled, frost it!
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