There’s nothing like a super-sized version of an ordinary dessert that really wows the kid in all of us. It kind of takes you back to those days when you were much, much smaller, and everything just simply looked larger from our lower vantage points and fit bigger in our tiny hands. This whoopie pie strives to recreate that.
This whoopie pie came up to about 7 inches wide. I halved a Recipe.com recipe and it still turned out that big! I had wanted to make a whipped cream filling to substitute for the calorific buttercream the recipe recommended, but my heavy cream had curdled in my fridge and I used canned whipped cream instead. I apologize to all whipped cream purists. Sigh. One thing I’d like to point out is that the cake was definitely made to hold a sweeter buttercream, so the cake itself wasn’t very sweet. I recommend upping the sugar by about 3 or 4 tablespoons.
Giant Whoopie Pie
Adapted from Recipe.com
Makes a 7-inch whoopie pie
6 tbsp butter, softened
1/4 cup granulated sugar (maybe add 3 tbsps if you want it sweeter)
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/16 teaspoon salt
1/2 teaspoon vanilla
1 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup milk
Whipped Cream Filling
1 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla
1. Preheat oven to 350 degrees F. Line two very extra-large cookie sheets with parchment paper. Draw two 4-inch circles on the parchment paper on each cookie sheet, leaving 4 inches between the circles. Turn paper over so the ink is on the bottom of the paper; set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until well combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. In a medium bowl, stir together flour and cocoa powder. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition just until mixture is combined.
3. Spoon dough evenly on top of circles on prepared cookie sheets. Spread the dough evenly on layers in each circle. Bake in the preheated oven about 15 minutes or until cookies are set. Cool completely on sheets on wire racks.
4. Add sugar to heavy cream. Whip the soft peaks form. Add vanilla essence.
4. Using a large spatula, invert one of the cookies onto a serving platter. Spread with half of the whipped cream filling. Top with another cookie, flat side down.