I received a letter from Shirley this week asking for a recipe for Whoopie Pie Cake. I did some research and found a recipe. I hope it is the one you are looking for.
The Whoopie Pie was invented in Maine back in the 1920s. I would love to say that is the first and last claim, however, some say it was invented by the Amish and came from Pennsylvania. I love Whoopie Pies – I bet I will love whoopie pie cake and can only hope that we, as Mainers, can claim the credit. I certainly plan to! The icing/frosting is a bit odd, I wonder if the traditional whoopie pie filling would work as well. Let me know what you think.
I also heard from Steve. He wanted a recipe for potato donuts. He thinks if we get him one, he can leave it laying around and his wife will decide to surprise him. Good Luck, Steve!
1 cup margarine
2 cups sugar
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
3 eggs
9 tablespoons cocoa powder
Icing
2 cups whole milk
3/4 cup white flour
2 cups granulated sugar
8 tablespoons butter
1 tablespoon vanilla
1 cup solid vegetable shortening
Directions: Preheat oven to 350 degrees. Grease 2 – 9” round cake pans. Beat together the margarine and sugar. Add flour, baking soda, and salt. Mix slowly, gradually adding buttermilk. Beat 2 full minutes. Add eggs, then gradually add cocoa, beating another 2 minutes, stopping occasionally to scrape the sides of the bowl. Pour batter into prepared pans and bake about 40 minutes, until center springs back when gently pushed. Cool the cake layers 5 minutes, then remove them from pans and cool them completely on a wire rack.
To make the icing, pour the milk into a stainless steel saucepan over medium heat. Gradually whisk in flour until a thick paste forms. Do not scorch! Remove from stove and cool this mixture in the refrigerator. In a separate bowl, mix the sugar, butter, vanilla, and shortening. Add the cooled paste. Whip for at least 3 minutes until creamy. This makes enough icing to generously frost a 2-layer cake.
1 cup sugar
2 eggs
3/4 cup milk
3/4 cup Cold mashed potato
3 3/4 cup Flour
1/4 cup Melted shortening
1 tsp Vanilla
4 tsp Baking Powder
3/4 tsp Ginger
Directions: Mix sugar and eggs, add milk and potato. Add shortening and vanilla. Sift dry ingredients, add and mix well. Chill 1 hour before frying. Roll, cut out and fry in deep fat at 375.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
