This post is sponsored by Imperial Sugar. All opinions are my own.
It’s #Choctoberfest this week and I couldn’t think of a better time to share this recipe from my childhood that has been past down from generation to generation. Nowadays you can find whoopie pie recipes for any flavor imaginable. While red velvet is one of my family’s favorites, these chocolate whoopie pies are a classic. I got the recipe from my mother, who got it from her mother, and so on…
Unlike many store bought whoopie pies, these aren’t overly sweet. They have plenty sugar in them, but not as much as some out there that are a total sugar overload! They are a bit of work to make, but are so yummy. The upside is that this recipe makes a large batch and they freeze very well. Wrap them up individually in plastic wrap and store in an air tight container. You can simply grab one out to thaw and enjoy anytime you’re craving one.
A HUGE thank you to Imperial Sugar for being a #Choctoberfest gold sponsor for the third year in a row, and for sponsoring this post specifically. They sent out an amazing 88 lbs of sugar to test recipes with this year! I used Imperial Sugar white sugar in the cookie part of these whoopie pies. Then I used the powdered sugar in the filling. They’ve been a lovely addition to family kitchens since 1843, and I encourage you to try out this brand when creating your own family memories in the kitchen this holiday season.
Have you entered our #Choctoberfest giveaway yet? You can ENTER HERE to win some of your own sugar, as well as other prizes.
Classic Chocolate Whoopie Pies
- 2 cups sugar I used Imperial Sugar for this recipe
- 2 complete eggs and 2 egg whites
- 1 cup shortening
- 1 teaspoon salt
- 1 cup water
- 1 cup milk
- 1 tablespoon white vinegar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 cup cocoa
- 4 1/2 cups flour
- 2 egg whites
- 2 tablespoons vanilla
- 4 tablespoons milk
- 1 1/2 cups shortening
- 4 tablespoons flour
- 4 cups powdered sugar I used Imperial Sugar for this recipe
Preheat oven to 350 degrees Fahrenheit.
Put vinegar in a measuring cup, then fill with milk to the one cup line. Stir and let sit for 5 minutes.
In a large bowl, beat together sugar, eggs, shortening, and salt. Once combined, add water, milk mixture, and baking soda.
Sift together flour, cocoa, and baking powder. Slowly stir into wet ingredients until combined.
Drop by the spoonful onto a greased or parchment lined cookie sheet. Bake for 7-8 minutes.
While cookies are cooling, mix up filling. Beat all ingredients together until creamy. (If icing is to runny to spread, add more powdered sugar until thicker consistency is reached.)
Once cookies are completely cooled, spread filling generously between two cookies. Wrap individually in plastic wrap and store in an air tight container.
Here are the other yummy #Choctoberfest recipes being posted today: