- 1 package chocolate cake mix (regular size)
- 3 eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 cup 2% milk
- 1/2 cup milk chocolate chips
- 2/3 cup shortening
- 1/3 cup butter, softened
- 3/4 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate chips
- In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky).
- Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
- For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour.
- In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla.
- Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator. Yield: about 1 dozen.
Reviews for Chocolate Dream Whoopie Pies
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Disaster Despite the negative reviews, I thought I would give these a try based upon the test kitchens rewriting of the recipe. I am an experienced baker and can usually get things to come out. These were a disaster. I questioned the use of so much milk, especially 2% with so little thickening agent. I followed the directions exactly. I even let the sauce chill for hours to ensure it was set. It would not set. It was still the consistency of a cocoa drink. Very good cocoa, but not something that can be spread on a cookie. I thought about trying to add Kool Whip, confectioners sugar or flour to thicken the filling, but ended up cutting my losses and throwing out the entire batch. I just don't have the time to try to fix this recipe. What a waste of time and money.
its awsome and scrumshus
Due to the comments posted here, we have retested this recipe again. We agree the original bake time was too long and we apologize for the error. The time has been reduced to 9-11 minutes. For the filling, the recipe said to 'cool completely', but for best results it should be chilled in the refrigerator for about an hour. This allows for a thicker product when it's added to the shortening and butter. The end result should be light and fluffy.
Taste of Home Test Kitchen
I shortened the bake time on the cookies so they were not as hard. I could not keep them from being flat as pancakes. My filling was not runny, actually thought it was good. I cooled the mix for a VERY long time. The instructions say mix the filling until fluffy, which will happen it just takes much longer than anticipated. Even still when you take a bite, it all comes out the sides of the cookie because the cookie is not soft or cake like enough.