Each region of the United States tends to have a recipe they call their own. The Amish are credited to making the first whoopie pies with leftover cake batter. However, the more recent version later appeared in New England; most notably Maine.
It was common to place this indulgent sweet in the lunch pail of children. When they looked inside and discovered it, the word "whoopee" was yelled out in total delight. Hence, this dessert's name was derived from this Americana expression.
The first whoopie pies to hit the commercial market were sold at Labadie's Bakery in Lewiston, Maine in 1925. Due to its popularity and origins, the Whoopie Pie is recognized as the national dessert of Maine.
1/2 cup unsalted butter
1 1/4 cups brown sugar
2 eggs beaten
2 1/2 cups flour
1/2 cup cocoa
1 cup milk
1 1/4 teaspoon baking soda
1/4 teaspoon cream of tarter
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/2 cup milk
2 tablespoons flour
Pinch of salt
1/2 cup sugar
1/2 cup shortening
1 teaspoon vanilla
Preheat oven 350° F. Cream first two ingredients together.
Add eggs and mix well.
Add the remaining ingredients and beat well
Drop by spoonfuls on a greased cookie sheet and bake at 350° F for 20 minutes
While round cookie cakes are cooling prepare the filling. I double the recipe because I enjoy lots of filling.
In a saucepan over low heat mix the milk, flour and salt.
Stir over low heat until a paste forms.
Put mixture in bowl and cool in refrigerator.
Cream sugar and butter and then add vanilla and paste mixture. Beat with electric mixer until light and fluffy.
Place a spoon full of filling on flat side of cookie cake and then place another cookie cake on top of that flat side down and lightly press to make the whoopie pie.
Continue until finished and serve.
Be decadent and enjoy one or perhaps two.
This is a recipe was submitted and featured at the Milan Expo 2015 USA Pavilion, along with several others of mine. It was an honor to be chosen and be able to participate.