Ahh, the Whoopie Pie has re-entered my life.  Last time I was grocery shopping, I noticed that our local Kroger started carrying organic, non-hydrogenated shortening.  It had been years since I had used shortening in anything.  But, seeing the white tub with the ingredients reading : “Mechanically Pressed Organic Palm Oil”  just made my taste buds yearn for that greasy texture once again.  This recipe is one of the best ways to enjoy this stuff… straight out of the tub, mixed with sugar, and sandwiched in between two chocolate cakes. Whoopie!

Whoopie Pies

Makes about 10 whoopie pies

Cookie/Cakes

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup unsweetened cocoa powder

1 cup sugar

1 1/2 tsp EnerG egg replacer mixed with 2 tbsp warm water

1/2 cup melted Earth Balance Margarine

1 teaspoon vanilla extract

3/4 cup soymilk

Filling

1 cup shortening

2 cups vegan powdered sugar

1/4 cup Earth Balance Margarine

Preheat oven to 350 degrees. Grease cookie sheets. Mix together sugar, melted Earth Balance, vanilla, baking soda, salt, and cocoa. Mix in egg replacer and water (premixed). Gradually alternate flour with soymilk until blended.

Drop by tablespoonfuls onto the greased cookie sheets.

Bake for 10 to 12 minutes.  Let cool on baking sheet for 5 minutes before placing on wire cooling racks.

Whip filling ingredients together in electric mixer on highest speed, or vigorously by hand until fluffy. Spread in between two thoroughly cooled chocolate cookies.

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