Whoopie Pies

Honestly I cannot say how Whoopie Pies have become so popular lately. I sure am not complaining! These little creations are so cute and delicious. Not really a pie per se more of a cake, but who's checking. Yesterday I had posted that I was going to bake something for my husband to bring to work for his birthday, well I made a compromise. I made the Cookies and Cream Bars as well as these Whoopie Pies and I'm giving him a little bit of each to bring. The best part of this........I get to keep some for myself, yay!

I don't think I have ever mentioned before but I used to hate to bake! Then somehow I got to baking and now I can't stop. I this this may be a good and a bad blessing. Good, I make others and my kids happy with my sweets. Bad, I think I'm putting on weight. All in all though I'm happy that I started again. I've been baking things I never thought I would. It's fun!

Anywho, here is the recipe for Whoopie Pies that I adapted from The Cake Mix Doctor Cookbook. Hope you enjoy how simple and quick this recipe really is.

Cakes:
1 pkg. (18.25 ounces) plain chocolate cake mix
8 tbs. (1 stick) butter; melted
1 large egg

Place a rack in the center of the oven and preheat the oven to 350F. Set aside 2 ungreased baking sheets. Place the cake mix, butter, and egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together in a stiff mass, 1 to 2 minutes. Form the dough into 1-inch balls with your hands or scoop the dough into balls. Place the balls of dough on baking sheets 2 inches apart. Place the baking sheets in the oven and bake the cakes until they are still a little soft, 10 to 12 minutes. If your oven cannot accommodate both baking sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time. Remove the baking sheets from the oven and let the cakes cool on them for 5 minutes. Then, using a metal spatula, transfer the cakes to wire racks to cool completely, 30 minutes longer.

For the filling:
8 tsb. butter
1 c. powdered sugar
1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
1 tsp. vanilla

In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.