Chocolate cake cookies with a creamy filling.

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • To Make Cookies: Cream together 2 cups sugar, 1/2 cup shortening and 2 eggs.

  • Sift together 4 cups flour, baking soda, baking powder, 1 1/2 teaspoons salt and cocoa. Add alternately the flour mixture to the creamed mixture with boiling water and 1 teaspoon vanilla.

  • Drop teaspoons sized pieces of dough onto greased cookie sheet. Bake 5 to 7 minutes.

  • To Make Filling: Cook 5 1/2 tablespoons flour and 1 cup milk until thick. Let cool. Cream 1 cup shortening, 1 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add cooled flour mixture. Beat till creamy.

  • Spread on the flat side of a cooled cookie and sandwich together with another cookie.

Nutrition Facts

421 calories; protein 5.4g 11% DV; carbohydrates 59.7g 19% DV; fat 19g 29% DV; cholesterol 22.8mg 8% DV; sodium 400.2mg 16% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2008
This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies. If you are having trouble with it here is how I do it and mine come out great. Use a good hand mixer to beat everything. Sift your dry ingredients beat the sugar shortening and eggs thoroughly and add in the dry ingredients and boiling water alternately in at least four batches beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done the dough will be lumpy. Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven. For the filling beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished it's the consistency of pudding. If you go thicker or don't beat it your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking Read More
(36)

Most helpful critical review

Rating: 1 stars
05/15/2008
I followed the exact directions for this recipe and used teaspoon size drops of batter on a lightly greased cookie sheet and they came out very tiny and lumpy. They never puffed or smoothed out. The filling was lumpy too. They did taste good but not a very good appealing presentation. Read More
(6)
20 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/30/2008
This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies. If you are having trouble with it here is how I do it and mine come out great. Use a good hand mixer to beat everything. Sift your dry ingredients beat the sugar shortening and eggs thoroughly and add in the dry ingredients and boiling water alternately in at least four batches beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done the dough will be lumpy. Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven. For the filling beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished it's the consistency of pudding. If you go thicker or don't beat it your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking Read More
(36)
Rating: 5 stars
11/27/2007
Incredible! Very rich so make sure you don't make the cookies too large. I have made this recipe a number of times and have always had success. One thing however is that the 2nd listing of "1 cup milk" is unneccessary as the directions only specify using 1 cup of milk total and that's in the filling (it would be too runny if both cups of milk were used). Read More
(14)
Rating: 4 stars
02/25/2008
I gave it four stars for the cake part but the creme was filled with way too much shortening. I made my own creme filling and after that they were great. I recommend the cake part for sure. Read More
(10)
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Rating: 1 stars
05/15/2008
I followed the exact directions for this recipe and used teaspoon size drops of batter on a lightly greased cookie sheet and they came out very tiny and lumpy. They never puffed or smoothed out. The filling was lumpy too. They did taste good but not a very good appealing presentation. Read More
(6)
Rating: 4 stars
10/13/2009
This recipe is very close to the one handed down from my mother in law who has now deceased. The only change is instead of granulated sugar in the icing you should use powdered sugar so it doesn't come out grainy. This recipe has to be followed to the letter. Other reviewers that had lumps or problems probably didn't follow the amounts correctly. It is hard to add that much shortening to it... but you have to in order to make GOBS! Read More
(6)
Rating: 5 stars
02/19/2010
Very good recipe - especially since we have a raw egg allergy and many of the other recipes call for egg whites in the filling. I've made the recipe twice now and I've used unsalted butter in place of shortening and have not had any issues with the frosting or cake. Also the cake part rises much more if you let the batter sit a few minutes on the baking sheet before setting it in the oven. Read More
(6)
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Rating: 5 stars
01/13/2011
num num num Read More
(6)
Rating: 4 stars
02/16/2011
Do you know that 1 cup of milk is listed twice as an ingredient but only mentioned once in the directions? I didn't know whether or not to put the cup of milk in both the cookies and the filling. Finally I did add it to the cookie batter which was way too thick. But then it was thin adn runny like cake batter. So after adding 1 more cup of flour it was perfect. Made wonderfull whoopie pies (gobs I've always called them). Read More
(4)
Rating: 2 stars
10/05/2010
Taste was great. They did not turn out well otherwise. They were nothing like the ones I used to eat at family picnics in PA. They were not smooth after they were baked and did not spread out. I followed the directions closely and double checked myself. The cookie I wanted was the one in the picture. Dissapointed it wasn't what I got. Read More
(3)