New Book Chronicles Iconic New England Treat



ELLSWORTH — There’s little mystery as to what makes a whoopie pie so good.

 

Rich, vanilla frosting sandwiched between mounds of chocolate cake is a near fool-proof combination. As an added bonus, no silverware is required to devour these treats.

A mouthwatering whoopie pie from Hershey Farms Restaurant and Inn in Pennsylvania. — HERSHEY FARMS RESTAURANT AND INN
A mouthwatering whoopie pie from Hershey Farms Restaurant and Inn in Pennsylvania. — HERSHEY FARMS RESTAURANT AND INN

It’s a wonder the whoopie pie has not swept the nation sooner.

“Once upon a time, hardly anyone outside New England, parts of Pennsylvania, and relocated Amish communities in other states had ever heard of the whoopie pie, but now these delectables can be found as far away as California, Texas, and Michigan,” author Nancy Griffin writes in her new book, “Making Whoopies.”

Today, the humble whoopie pie can be found in high-end Manhattan bakeries and on cable food shows. They have been featured in national publications and embraced by celebratory chefs.

“The moment of the whoopie pie is now,” Griffin writes. “These sweet treats are the ultimate comfort food. They’re unpretentious and home-grown, nothing like highbrow crepes and soufflés. Even the name is cheerful and uplifting.”

As their fame has grown, so has the number of whoopie pie variations. Aficionados can now find red velvet, peanut butter, blueberry, oatmeal, strawberry, chocolate chip, banana, coffee, pumpkin, lemon, cream cheese and molasses in addition to the traditional chocolate cake and vanilla frosting combination.

Beatrice’s Chocolate Whoopie Pies

Recipe from “Making Whoopies.” Visit makingwhoopies.net for more information.

Cakes:

  • ½ cup dark cocoa powder
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup milk
  • 1 tsp. vanilla
  • 1½ cups flour
  • 1½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt

 

Filling:

  • 2 cups confectioners’ sugar, sifted
  • 1 cup salted butter, softened
  • 2 tsp. vanilla
  • ½ cup Marshmallow Fluff
  • pinch of salt (optional)

Preheat oven to 425 F.

In a large bowl mix together the cocoa powder and sugar. Stir in the oil, egg, milk and vanilla. In a separate bowl stir together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the cocoa mixture.

Drop the batter by small spoonfuls onto a parchment-lined baking sheet and bake for approximately 8 minutes. Remove to a rack to cool.

Prepare filling by stirring the softened butter into the confectioners’ sugar. Stir in the vanilla, Marshmallow Fluff, and optional salt. To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

 

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