Chocolate Whoopie Pies, or Gobs, as some of us call them... Its so hard to resist passing by these at the Farmer's Market and now you can have them in your own home, gluten and allergy friendly! Just a little taste of summertime heaven. Servings 6 whoopie pies Prep Time 45-60 Cook Time 20-25


Cake Layer:
1 box 18.25 OZ BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX 1 1/4 cup water or coffee 1/2 cup oil 3 eggs OR
Vegan option: 1 box 18.25 OZ BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX 1 (15oz) can of white beans, drained and rinsed, blended with 1 ¼ cups of water or coffee Blend this mixture together with dry boxed mix, mixture may be thick. Bake according to directions.
Whoopie Pie Filling: 4 cups powdered sugar, plus 2 tablespoons for dusting 1 cup dairy free earth balance baking stick (if no dairy intolerance, use butter) 2 teaspoons vanilla extract ¼ teaspoon fine salt


Chocolate Whoopie Pies (cake):

Preheat the oven to 350 degrees F. Line an 18″ x 13″ rimmed baking sheet with parchment paper. Make cake batter according to directions on the back of the cake mix box, or use the vegan option in this recipe. Pour and spread batter evenly into the prepared baking sheet. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 20 - 25 minutes. Remove from oven and allow to cool. Once cooled, use a 4" round cookie cutter or biscuit cutter, and cut out 12 rounds from baked cake layer. Filling: In the bowl of an electric mixer fitted with the paddle attachment, add earth balance, vanilla, powdered sugar, and salt. Beat on medium speed for about 1 minute, then increase the speed to medium and beat until the filling is fluffy. To assemble the whoopie pies: Use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the whoopee pie halves. Top with another whoopee pie half, and gently press down to sandwich. Repeat with the remaining whoopee pies until all 6 whoopie pies are assembled. Dust lightly with powdered sugar and serve.