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FREE with code "DARN"--Darned Good Whoopie Pies (from a Vanilla Bean Cake Mix). Limit 1

New FREE with code "DARN"--Darned Good Whoopie Pies (from a Vanilla Bean Cake Mix). Limit 1

These are smashingly good whoopie pies--simply divine! 

What makes these so good?

The cake/cookies are made from a Vanilla Bean Baby Cakes mix.  A cream cake is always better than a store mix. It's denser, moister--half way to a pound cake. 

The fudge frosting is more fudge than frosting. It comes in a big tub, 2 1/4 pounds.  We warmed the frosting in the microwave and dipped the cookie tops in the warm frosting.  (You can spread the frosting with a spatula.) We then drizzled a little frosting on top. (Put some frosting in a zip-lock bag and cut a tiny corner off the bag and squeeze out the drizzle.)

The filling is light and airy, made with whipping cream and cream cheese.  Even if you don't make these whoopie pies, get the recipe below.  It's a gem.

To us, this dessert is more pastry than cake.  Whatever, it's worth every bite.    

And they are not hard to make.

Darned Good Whoopie Pies

Step 1.  Lightly grease a baking sheet or line it with parchment paper.  Preheat the oven to 325 degrees.

Step 2.  Mix the batter according to instructions adding 1/2 cup flour to thicken the batter.

Step 3.  Scoop mounds of batter onto the baking sheet leaving plenty of room for spread.  Since these are sizable, you’ll probably want only 12 cookies on a large baking sheet.  Make the mounds as round as possible.  We use an ice cream scoop with a one-inch diameter.  The tendency is to make the mounds too large.

Step 4.  Bake the cookies for 9 to 10 minutes or until done.  Remove them to a wire rack to cool.

Step 5.  Use the recipe below to make the filling.  If you choose, you can add flavor or color to the filling, such as a pink cherry filling. 

Step 6.  Pair the cookies so that each cookie in a pair is similar in size and shape.  Either spread or pipe filling onto one cookie and place the other cookie on top of the filling so that you have a sandwich cookie with the the frosted cookies facing up.

Recipe for the Filling

1 four-ounce package of cream cheese (or 1/2 of an eight-ounce block), softened
1/2 cup granulated sugar
1/2 cup powdered sugar

pinch of salt 
1 tablespoon 
meringue powder
1 cup heavy whipping cream

To mix the filling, cream the granulated sugar with the cream cheese.  Add the other ingredients and beat until light and fluffy.


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