Whoopie pies just might be everyone’s favorite snack cake — they’re a bit nostalgic, but mostly just delicious. Plus, making these giant-sized whoopee pies lets you use a few products you wouldn’t have considered using for dessert (think Egg Cooker and Chef’s Silicone Basting Brush). Recipe ½ pkg (15.25-16.5 oz) devil’s food cake mix (about 1 2/3 cup cake mix) ½ cup sour cream 1 egg ½ container prepared whipped vanilla frosting Yield: 2 pies Brush Egg Cooker with vegetable oil using Chef’s Silicone Basting Brush. Using Small Mix ‘N Scraper®, mix cake mix, sour cream and egg until blended in Classic Batter Bowl. Using Medium Scoop, scoop 3 rounded scoops of batter into each well. Microwave on HIGH 2-2 ½ minutes or until center is firm and springs back when pressed. Carefully loosen sides with releasing tool of Single Servings Pan. Invert pies onto Stackable Cooling Rack. Wipe out wells of Egg Cooker with damp paper towels. Repeat with oil and remaining cake batter. Cool cakes completely. Frost flat-side of cakes with frosting; top with cake, flat-side down. Variation 1: Lemon Coconut Whoopie Pies: Substitute lemon cake mix for the devil’s food and prepare cakes as directed. Stir in 1 cup sweetened flaked coconut to frosting and frost whoopie pies as directed. Variation 2: Carrot Cake Whoopie Pies: Substitute carrot cake mix for the devil’s food and prepare cakes as directed. Substitute prepared cream cheese frosting for the whipped vanilla frosting and frost whoopie pies as directed.
Posted on: Fri, 29 Aug 2014 03:38:58 +0000