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A whoopie pie is kind of like a sandwich cookie made of cake… and yet it’s called a pie. And while that doesn’t make a great deal of sense, it sure makes sense that they’ve been popular for so long… because they’re incredibly delicious! They’re generally made in adorable individual serving sizes, but sharing is caring, right? So we’ve made the famous treat into one giant shareable Whoopie Pie!
Whoopie pies are popular throughout the United States, but they are a true classic in New England and are also known as an Amish tradition. And they go by many names: They’re known as black moons, gobs, black-and-whites, bobs, BFOs, and Big Fat Oreos. Whew. While we may not ever really know if they’re a cookie, pie, or cake or what we should really be calling them, we do know they’re incredibly tasty! And this giant one is easy to make and easy to share. You’ll love it and your friends will too!
Giant Whoopie Pie
Ingredients
- For the cake:
- 1 box devils food cake mix
- 1 box chocolate instant pudding
- 4 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup sour cream
- For the filling:
- 1/4 cup butter, softened
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- 16 oz powdered sugar
- 1-2 tablespoons milk
- For the chocolate topping:
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
- pinch of salt
Preparation
- Preheat oven to 350° and lightly grease a bundt pan and sprinkle it with cocoa powder. Set aside.
- In a large bowl, blend the cake mix, instant pudding, eggs, water, vegetable oil, and sour cream with an electric mixer until smooth, 2-3 minutes.
- Pour batter into prepared bundt pan and bake until a toothpick inserted into the center comes out clean, 35-45 minutes.
- Cool in bundt pan for 10 minutes before removing to a wire rack to cool completely. Once cake has cooled, carefully slice in half horizontally.
- Meanwhile, make the filling. In a large bowl, blend together the butter, marshmallow creme, and vanilla with an electric mixer until well blended. Gradually add powdered sugar, beating after each addition until smooth. Blend in 1 tablespoon of milk, add remaining milk if necessary for desired consistency.
- Spread marshmallow filling over the bottom half of the cooled cake, then carefully place the top of the cake back on.
- For the chocolate filling: microwave cream in short intervals until it starts to bubble. Pour over chopped chocolate and add salt. Let stand 10 minutes, then stir with a whisk until smooth and shiny. If some chocolate is still not melted, microwave in 10-second intervals, stirring in between.
- Let chocolate topping cool 10 minutes before pouring over cake. Enjoy!