I sent marshmallow ones to the fundraiser and gave the German chocolate ones to friends as thank you's. Got lots of compliments on both kinds.
2 Way Whoopie Pies
4 T. unsalted butter, softened
1 c. packed light brown sugar
1 large egg
2 t. vanilla
2 c. flour
1/2 c. unsweetened cocoa powder
1 1/2 t. baking soda
1 t. salt
1 c. lowfat buttermilk
7 T. unsalted butter, softened
1/2 c. powdered sugar
1 (7.5-oz.) jar marshmallow fluff
2 t. vanilla
Heat oven to 350°. Grease a large baking sheet.
In a large bowl, cream butter with sugar until smooth and creamy. Beat in the egg and vanilla.
In a separate bowl, combine the flour, cocoa, baking soda and salt. Add about 1/3 of the dry mixture to the creamed mixture, along with half of the buttermilk. Beat until blended. Add another 1/3 of the flour mixture to the batter, along with the remaining buttermilk. Beat until blended. Blend in the remaining 1/3 of the flour mixture until batter is smooth.
Drop batter on the prepared baking sheet, about 1 large tablespoon at a time, leaving about 2 inches between the mounds. You should be able to bake 6 at a time. Bake for about 10 to 14 minutes, until the cakes spring back when lightly touched. Transfer cakes to a rack to cool completely.
Once the cakes have cooled, slather one of the fillings on the flat side of one cake, press the flat side of another cake on top.
For the marshmallow filling:
Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.
Brittany's German Chocolate Frosting from The Sisters Cafe
1 c. milk or cream (or a combination of both)
1 c. sugar
3 egg yolks
1/2 c. butter
1 t. vanilla
1 1/2 c. coconut
1 c. walnuts or pecans, chopped
Combine cream, sugar, egg yolks, and butter in saucepan over medium heat. Bring to a boil and cook until thickens, 3-5 minutes.