There are certain snacks that you likely remember from the time that you were very young. Some of them you may not thought about for quite some time but others you may still indulge in when you have the opportunity to do so. More than likely, the Whoopie pie is one of those snacks and it is not only nostalgic, it continues to be delicious, even when we get older.
What could be better than a Whoopie pie? You’re about to find out! With this giant Whoopie pie recipe, you will find out just how much fun dessert can be. Make this for your family and watch the smiles begin to appear as soon as you put it on the table. The only thing that will happen faster than the smiles is the fact that it is going to disappear in no time flat.
Ingredients:
For the cake:
1 box devil’s food cake mix
1 box instant chocolate pudding
4 eggs1 cup water
1/3 cup vegetable oil
1 cup sour cream
For the filling:
1/4 cup butter, softened
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla extract
16 ounces powdered sugar
1-2 tablespoons milk
For the chocolate topping:
4 ounces semisweet chocolate, chopped
1/4 cup heavy cream
Small pinch of salt
Directions:
Preheat oven to 350 degrees, grease and sprinkle cocoa powder on bundt pan.
In a large bowl using a hand mixer, blend cake batter ingredients until smooth, about 2-3 minutes.
Pour batter into prepared bundt pan, then bake for about 35-45 minutes, or until a toothpick inserted in the middle comes out with crumbs.
Cool in bundt pan for about 10 minutes, then carefully cool completely on a wire rack.
Once cooled completely, slice cake in half horizontally.
For the filling, in a large bowl using a hand mixer, blend together the butter, marshmallow cream and vanilla until well-blended. Gradually add sugar, beating after each addition until well-blended.
Blend in 1 tablespoon of the milk. Add remaining 1 tablespoon of milk if necessary for desired spreading consistency.
Spread the filling over the bottom half of the cooled cake, then carefully place the top half on top.
For the chocolate topping, microwave cream on short intervals until it just starts to bubble. Pour over chocolate and add salt. Let stand for 10 minutes, then stir with a whisk until smooth and shiny. Scrape the bowl with a rubber spatula to ensure all is well-combined. (If some chocolate is still not melted, microwave on 10-second intervals stirring in between until it is well-incorporated).
Cool the chocolate topping for 10 minutes, then pour carefully over cake.
Serve immediately, or store in the fridge until ready to serve. Bring to room temperature before eating, enjoy!