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A Maine classic with a decadent twist!
For the cakes:
Preheat oven to 350ºF. Line cookie sheets with a Silpat or spray lightly with cooking spray.
In a medium bowl, whisk together the cocoa, flour, baking soda, and salt. Set aside.
In a small bowl or your measuring cup, combine the milk and vanilla extract and set aside.
In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until well incorporated. With your mixer on low, begin to slowly add the flour mixture and milk mixture in batches. Begin and end with the flour, scraping the side of the bowl as needed, mixing until smooth.
Using a 2-tablespoon scoop, scoop the batter and place it on the prepared cookie sheets, about 2 inches apart. Bake for 7 to 9 minutes or until the cake bounces back when touched in the center. Remove from the cookie sheet immediately and cool on a wire rack.
For the filling:
Beat together the peanut butter, butter, confectioners sugar, and salt on medium-low speed until smooth. Turn the speed up to high and beat until lightened in color and texture, about 1 minute. Spread roughly 2 tablespoons of filling on the bottom, flat half of one cake and sandwich with another cake half.
Store in an airtight container or wrap individually in plastic wrap at room temperature for up to 4 days.
Recipe notes: Using room temperature ingredients will ensure that the cakes spread and puff up to the intended size.
Makes about fifteen 2” whoopie pies.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!