The Social Frog

Welcome to another edition of my weekly column Baking With The Social Frog!

If you are interested in baking with me every week, put the button in your post linking to my blog. Make sure to leave a link in the comments section so I can come see what you have baked this week! Or just come by and check out what I have made and get a yummy recipe.

Again, I am late getting this up today! Sorry. This is why I never say it will be up by a certain time because you never know,haha!

This weeks recipe is very yummy, kids and adults love it!

Whoopie Pies

Cake Ingredients:

• 1/2 Cup Crisco
• 1 Cup Sugar
• 1 Egg
• 1 Cup Milk
• 1 Teaspoon Vanilla
• 2 Cups Flour
• 1/2 Teaspoon Salt
• 1/2 Cup Cocoa Powder
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda

Butter Cream Filling Ingredients:

• 1/2 Cup Solid Vegetable Shortening
• 1 Stick Butter or Margarine softened
• 1 Teaspoon Clear Vanilla Extract
• 4 Cups Sifted Confectioner’s Sugar (1 lb)

Instructions For Cake:

1. Cream together Shortening & sugar. Add egg and beat it with electric mixer. Then add the milk & vanilla, mix well.

2. Slowly add the flour, salt, cocoa, baking powder & baking soda.

3. Heat oven to 425. Drop spoonfuls onto cookie sheet. Bake 7 minutes, cool on wire rack.

While that is baking you can make the filling

Filling Instructions:

1. In a large bowl cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well. Scrape sides and bottom of bowl. Beat until fluffy, if you want to thin it a little, add 1 tablespoon of milk.

After everything is baked and made, take 2 of the “cake” pieces and sandwich them with the filling in the middle. Refrigerate when done, will keep for several days.

Note that this is not what the filling usualy is for whoopie pies, but it is what I love to use, tastes better to me. Also, I never add milk to the butter cream but that also is personal preference!

 Let me know if you make these Whoopie Pies or tell me your variation on it! Come back again soon, this column is here every Wednesday so stop by for some more recipes and share some if you would like as well.