All-New Cake Mix Doctor - Anne Byrn [170]
6. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F.
7. Place the baking pans in the oven side by side and bake the rolls until they spring back when lightly pressed with a finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 2 to 3 minutes. Run a dinner knife around the edge of the rolls and then invert them onto a rectangular serving platter. Serve the rolls warm.
Keep It Fresh! Store these rolls, covered with aluminum foil, at room temperature for up to three days. Freeze the rolls, wrapped in foil, for up to six months. Let the rolls thaw overnight on the counter before serving. Reheat the rolls, covered with foil, in a 350°F oven for 10 minutes.
WHOOPIE PIES
THROUGH THE YEARS readers have told me about a dessert called a whoopie pie. Some of them say it is Midwestern in origin, others say from southwestern Pennsylvania. They have tempted me with the description—two soft little chocolate cakes between which you sandwich a creamy vanilla filling. One reader kindly called them Oreos on steroids! Well, I was curious to find the recipe and bake them. Thanks to Joan Linthicum of Raleigh, North Carolina, for sending me her recipe. These buttery, soft cakes are something Joan has been baking for more than twenty years.
makes:
about 18 whoopie pies
prep:
20 minutes
bake:
10 to 12 minutes
cool:
35 minutes
For the cakes
1 package (18.25 ounces) plain chocolate cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
For the filling
2 cups confectioners’ sugar, sifted
¼ cup vegetable shortening
1 large pasteurized egg white (see Notes)
½ teaspoon pure vanilla extract
1. Make the cakes: Place a rack in the center of the oven and preheat the oven to 350°F. Set aside 2 ungreased baking sheets.
2. Place the cake mix, butter, and egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together in a stiff mass, 1 to 2 minutes. Form the dough into 1-inch balls with your hands or scoop the dough into balls. Place the balls of dough on baking sheets 2 inches apart.
3. Place the baking sheets in the oven and bake the cakes until they are still a little soft, 10 to 12 minutes. If your oven cannot accommodate both baking sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time. Remove the baking sheets from the oven and let the cakes cool on them for 5 minutes. Then, using a metal spatula, transfer the cakes to wire racks to cool completely, 30 minutes longer.
4. Make the filling: Place the confectioners’ sugar, shortening, egg white, and vanilla in a medium-size mixing bowl and beat with an electric mixer on low speed until just combined, 1 minute. Spoon about 1 teaspoon onto the flat side of one cake. Top the filling with a second cake to make a sandwich. Repeat with the remaining cakes and serve.
Keep It Fresh! Store the Whoopie Pies, covered with plastic wrap, at room temperature for up to three days. Freeze the Whoopie Pies, wrapped in aluminum foil, for up to three months. Let the Whoopie Pies thaw at room temperature overnight before serving.
Notes: The filling in this recipe is uncooked and uses a raw egg. Whenever you use raw eggs, make sure they are pasteurized eggs (available at the supermarket).
Or, if you prefer, sandwich soft ice cream between the cakes and store them in the freezer. Coffee, mint chocolate chip, and vanilla are all delicious in these chewy cakes.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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