Whoopie Pie Cake

Make the cake per the box instructions (combine the mix with the additional required ingredients specified in mix package – typically water, eggs and oil – and bake according to package instructions. The icing covers 2, 8” round layers, a 9 by 13 sheet cake or 24 cupcakes. Before icing, make sure the cake is completely cool.

The Icing:

Combine the cornstarch, milk and salt in a small saucepan. Bring to a boil, stirring constantly until sauce thickens. Set aside to cool. You may need to continue stirring after removing from heat so the bottom doesn’t burn.

In a mixer, start mixing the Crisco by itself (you can also use butter, but Crisco is how you get the real whoopie pie icing type flavor). Gradually add in the sugar, while continuing to beat on a lower/medium speed. Once sugar and Crisco are combined, add in the vanilla.

When the milk/cornstarch sauce is cooled, but still warm (the ideal temperature is tricky, but you want it around baby bath warm. It needs to be hot enough to melt the sugar into the Crisco without melting the Crisco), gradually combine it with the Crisco/sugar while mixing on a medium speed. Once fully combined, mix on medium/high for three or four minutes.

The result should be a delicious, light, almost whipped cream consistancy. If you taste it and the sugar crunches, the milk/cornstarch was too cool when you put it in. If it tastes greasy, the mixture was too hot. When it’s perfect, it’s icing you want to sit down and eat right out of the bowl.

Combined with the plain boxed chocolate cake, this becomes the perfect chocolate cake with white icing. And it tastes like you’re eating a whoopie pie!