Whoopie Pie Cake Recipe
Karen Cope of Minneapolis earned a blue ribbon for her magnificent chocolate-and-marshmallow cake based on whoopie pie cookies at the Minnesota State Fair.
Ingredients
- 1 ½ cups butter
- 5 pec eggs
- 1 tablespoon butter, melted
- 1 tablespoon unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ¼ cups unsweetened cocoa powder
- ¼ cup buttermilk powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 ½ cups packed brown sugar
- 1 tablespoon vanilla
- ½ teaspoon instant coffee crystals
- 1 cup water
Instructions
- Allow 30 minutes for the 1 1/2 cup butter and eggs to come to room temperature. To make a paste, combine 1 tablespoon melted butter and 1 tablespoon cocoa powder in a small basin. Set aside a 10-inch fluted tube pan that has been brushed with cocoa paste.
- To make the cake, whisk together the flour, 1 1/4 cup cocoa, buttermilk powder, baking powder, salt, and baking soda in a medium mixing basin. Remove from the equation. 30 seconds on medium to high speed, whip butter in a large mixing bowl with an electric mixer. Gradually add brown sugar, beating until light and fluffy, about 5 minutes. Blend in the vanilla extract and coffee crystals. One at a time, add the eggs, beating for 1 minute after each addition and scraping the sides of the basin often. On low speed, beat in one-third of the cocoa mixture and 1/2 cup of water until fully blended. Repeat with the remaining 1/2 cup of water and one-third of the cocoa mixture, beating on low speed just until well blended.
- Bake for 60 minutes in a 325°F oven, or until a wooden toothpick inserted near the middle comes out clean. Cool for 10 minutes in the pan on a wire rack. Remove the cake from the pan and cool completely on a wire rack.
- Horizontally cut the cake in half. Remove the cake top and set it aside. Fill the bottom half of the cake with Marshmallow Filling. Place the top of the cake on top of the marshmallow filling. Over the top of the cake, drizzle the Chocolate Glaze. Slice the cake into wedges using a large serrated knife.
Notes
Nutrition Information:
- fat 32g;
- cholesterol 134mg;
- saturated fat 19g;
- carbohydrates 74g;
- mono fat 9g;
- poly fat 1g;
- trans fatty acid 1g;
- insoluble fiber 3g;
- sugars 53g;
- protein 6g;
- vitamin a 923.2IU;
- thiamin 0.1mg;
- riboflavin 0.2mg;
- niacin equivalents 1.2mg;
- vitamin b6 0.1mg;
- folate 40.3mcg;
- vitamin b12 0.2mcg;
- sodium 498mg;
- potassium 214mg;
- calcium 101mg;
- iron 2.3mg.
