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📍 Maine

Whoopie pie

· Dessert

Two soft chocolate cakes embracing a creamy filling of buttercream or marshmallow.

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Whoopie pie: Two soft chocolate cakes embracing a creamy filling of buttercream or marshmallow.
Photo: Arnold Gatilao · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 42 min🍽 8 servings📊 Intermediate🏷 Disputed origin🌱 Vegetarian
Preparation
30 min
Cooking
12 min
Waiting and resting
0 min

History

Its origin is disputed among Maine, Pennsylvania, and Massachusetts. Pennsylvania claims it from the cooking of the Pennsylvania Dutch (Amish), who reportedly made it with leftover cake batter; Maine declared it its official treat in 2011 and associates it with Labadie's Bakery in Lewiston around 1925. The marshmallow-cream recipe spread through the Marshmallow Fluff brand.

Ingredients

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Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Beat the melted butter with the sugar, egg, and vanilla.

  2. 2

    Alternate the flour sifted with cocoa and baking soda with the milk until you have a dense batter.

  3. 3

    Place rounded portions on a tray and bake at 180 °C for about 10-12 minutes; let cool.

  4. 4

    For the filling, beat the butter with the powdered sugar and marshmallow fluff until fluffy.

  5. 5

    Join the cakes in pairs with a generous layer of filling.

Cooking tips

  • Cool the cakes completely before filling so the cream does not melt.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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