Try them- you'll like them!

Well, after several attempts, I have finally come up with a whoopie pie recipe that I'm happy with! My stab at whoopie perfection was validated at a church picnic bake-off yesterday where they won first place in the cookie category! There were many worthy competitors and the margins were slim, so I won't let it go to my head. The traditional Amish recipes have a shortening-based filling and the traditional Maine whoopies have a butter-based filling. I discovered that equal amounts of both provide the best texture and flavor, and adding dutch process cocoa to the cakes in lieu of regular cocoa gave the perfect depth of chocolate flavor. I am not a proponent of recipe hoarding, or "secret family recipes" as some call them, so here is the recipe for all to see! Please ignore the fattening ingredients and just enjoy. So get out there and make some whoopie..... pies!

The cake:
2 cups all purpose flour
1/2 cup dutch process cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 cup well-shaken buttermilk
1 tsp. vanilla extract
1 stick (1/2cup) butter, softened
1 cup packed brown sugar
1 large egg

Whisk together 1st 4 ingredients til' combined. Stir together buttermilk and vanilla in small bowl. Beat butter and brown sugar with electric mixer on med. high speed til' pale and fluffy, about 3 min. with a stand mixer or 5min with handheld. Add egg and mix till' blended. Reduce speed to low and alternately mix in floud mixture and buttermilk in batches, beginning and ending with flour mixture til' smooth. Spoon 1/4 cup mounds onto buttered baking sheet, about 2" apart and bake at 350* for 11-13 minutes or til' cakes spring back when touched. Cool on rack.

Filling:
1/2 cup shortening
1/2 cup butter
1 1/2 cup powdered sugar
2 cups marshmallow fluff
1 1/2 tsp. vanilla extract

Beat at med. speed with mixer til' smooth.

When cakes are cool, spread a thick layer of filling and top with another cake.
*Variations include: add peppermint extract, peanut butter, or strong coffee to filling.