Whoopie Pies

 

COOKIES:

 Ingredients:
1 C. shortening
2 C. granulated sugar
2 eggs
1 C. buttermilk
2 tsp. vanilla
4 C. flour
1 C. unsweetened cocoa powder
2 tsp. baking soda
2 tsp. salt
1 C. hot water
Directions:
Cream together shortening and sugar; add eggs and beat well.   Add buttermilk and vanilla and beat to blend.   Sift together flour, cocoa, soda, and salt.   Alternately add flour mixture and hot water to creamed mixture until blended.   Drop by teaspoonfuls onto cookie sheet.   Bake at 350 degrees (F) for 8-10 minutes*; cool completely.   While cooling, make WHOOPIE PIE CREAM.

*The tops of the cookies will start to get little cracks on them when they are cooked enough - you don't want a doughy cookie.

Cream:

Ingredients:
2 egg whites, beaten stiff (this is a must)
2 Tbs. clear vanilla (I use 'brown' vanilla, clear is for looks)
4 Tbs. flour
4 Tbs. milk
4 C. powdered sugar (frosting sugar)
1 - 1/2 C. shortening
Directions:
Add vanilla to stiff egg whites, then add flour, milk and 1/2 the powdered sugar; beat to a cream.   Add remaining ingredients, alternating each.   Beat until fluffy.   Sandwich generous amount between two WHOOPIE PIE COOKIES.

Texas Sheet Cake

Ingredients:

2 C. Sugar

2 C. Flour

½ t. salt

1 t. baking soda

2 cubes butter

1 c. water

4 T. cocoa powder

½ c. Sour cream

2 eggs

Directions:

Melt butter, water, and cocoa together. In a separate bowl combine the flour, sugar, salt, and baking soda. Pour the hot liquid into the flour mixture and beat well, add sour cream and eggs. Blend well – bake at 350* for 25 minutes in a greased 11x14 pan. Pour frosting over warm cake.

Double Chocolate Baby Lava Cakes

3/4 C. Butter
1 C. Semisweet Chocolate Chips
1 recipe praline sauce (recipe follows)
3 eggs
3 egg yolks
1/3 c. sugar
1 1/2 tsp. vanilla
1/3 C. flour
3 T. Unsweetened Cocoa Powder
1/3 C. pecan halves - chopped

Preheat oven to 400 degrees. Lightly grease and flour six 1 - 1 1/4 Cup souffles dishes or 6 - 10 oz custard cups. Place dishes in a shallow baking pan an set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, prepare praline sauce; cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla with electric mixer until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low until just combined. Divide batter evenly among prepared dishes. Bake 10 minutes. Pull cakes from oven. Using a table knife, puncture the top of each cake and gently enlarge to make a dime sized hole. Slowly spoon about 1 Tablespoon of praline sauce into each cake. Return to oven. Bake 5 minutes more or until the cake edges feel firm. Cool in dished on a wire rack for 3 minutes. Loosen edges with a knife and slip out onto dessert plates. Stir the pecans into the praline sauce and spoon sauce onto cakes. Serve immediately.