Whoopie Pies
Yield
4 servingsPrep
10 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
water
|
|
| 2 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | stick |
margarine
|
*
|
| 1 | cup |
powdered sugar
|
|
| ½ | jar |
marshmallow cream
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
water
|
|
| 473 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 118 | ml |
cocoa powder
|
|
| 2.5 | ml |
salt
|
|
| 113 | g |
margarine
|
*
|
| 237 | ml |
powdered sugar
|
|
| 0.5 | jar |
marshmallow cream
|
Directions
Preheat oven to 450 F.
Mix first 6 ingredients together until well blended.
Drop by teaspoonfull on an ungreased cookie sheet.
Bake 7 to 8 minutes.
Remove from oven and place on wire rack to cool.
Prepare the cream filling by blending together last three ingredients.
Coat one devil dog with the cream and top with another devil dog.
