Chocolate Whoopie Pie Cake

Chocolate Whoopie Pie Cake 

(This is a recipe my mother found in an old church cookbook when I was a child and she has been using it ever since)

If you are a fan of whoopie pies, like me, but not a fan of making them, then you are going to love this recipe. This Chocolate Whoopie Pie Cake is so easy to make and only bakes for about 15 minutes. The hardest part about making one of these cakes is flipping the one cake on top of the other. You have to wait until both cakes are cooled then spread the icing on one cake and flip the other cake evenly on top. It can be a little tricky! I usually say a prayer before doing this. It’s my whoopie pie cake prayer 😉

As a child, I remember my mom making this Chocolate Whoopie Pie Cake often, it was a family favorite. She told me that she wrote the recipe down from an old church cookbook years ago, so we are uncertain who this recipe belongs to. I remember her taking this chocolate whoopie pie cake to picnics and family gatherings and she almost always came home with an empty pan.

I hope you enjoy this recipe for Chocolate Whoopie Pie Cake as much as my family and I do. If you decide to make this Chocolate Whoopie Pie Cake I would love to hear back from you! You can leave a comment here on the blog or message me through social media. I am currently on these outlets:  Facebook, twitter, pinterest, and instagram.

For more delicious cake recipes from Burlap Kitchen check these out: Orange Chiffon Cake ( recipe from the 1940’s), Nana’s Chocolate Pound Cake, Chocolate Banana Loaf Cake, Strawberry Crunch Cake Pound Cake,.

Print Recipe

Chocolate Whoopie Pie Cake

* This recipe was found by my mother in an old church cookbook years ago

Course

Dessert

Cuisine

Dessert

Servings

Cake

Ingredients

Cake

• 2 eggs
• 4 Tablespoons Cocoa
• 1 Cup oil
• 3 Cups flour
• 1 Cup Buttermilk
• 2 Teaspoons vanilla
• 2 Teaspoons baking soda
• 2 Cups sugar
• 1 Cup Hot Water

Filling

• 1 Cup Crisco
• 2 egg whites
• 2 Tablespoons milk
• 1 Teaspoon vanilla
• 4 Tablespoons flour
• 1 Pound 10 X Sugar ( aka: Icing sugar, powdered sugar)
• 1/4 Teaspoon Almond Extract

Course Dessert Cuisine Dessert Servings Cake Ingredients Cake 2 eggs 4 Tablespoons Cocoa 1 Cup oil 3 Cups flour 1 Cup Buttermilk 2 Teaspoons vanilla 2 Teaspoons baking soda 2 Cups sugar 1 Cup Hot Water Filling 1 Cup Crisco 2 egg whites 2 Tablespoons milk 1 Teaspoon vanilla 4 Tablespoons flour 1 Pound 10 X Sugar ( aka: Icing sugar, powdered sugar) 1/4 Teaspoon Almond Extract

Instructions

Cake

1. Preheat oven to 350 Degrees. Add all ingredients to a medium size bowl in the order given. Mix well until batter is smooth. Spray 2 (15 X 10 ) Cookie sheets well with baking spray or if you do not have baking spray grease and flour both pans. Bake for 15 minutes or until inserted toothpick comes out clean. Allow cakes to cool completely in pan. Once cakes are cool, spread the filling on one of the cakes. Then carefully flip the cake without icing on top of the cake with icing. Enjoy.

Filling

1. Add all ingredients to a medium sized bowl. Use a hand mixer and mix until fluffy.