Chocolate Whoopie Pies

Surprise your little ones with a home-made after school treat!  Not a pie at all, but more of a cross between a cake and a cookie, this treats are so delicious kids and grown-ups alike just can’t get enough of them.  Reminiscent of a devil dog, only much, much better!

1 canBaker’s Joy¨ non-stick spray with flour

2 cups plus 4 Tbsp all-purpose flour, divided

1/2 cup unsweetened cocoa powder

1-1/2 tsp. baking soda

1/2 tsp. salt

1-1/2 cup unsalted butter, softened  and divided

2 cups sugar, divided

1 egg

2 cups milk, divided

2 tsp. vanilla extract

To make cakes, preheat oven to 375°F.  Spray 2 large baking sheets with Baker’s Joy spray.

Combine 2 cups flour, cocoa, baking soda and salt; set aside.

Beat1/2 cup butter with 1 cup sugar in a large bowl with electric mixer until light and fluffy.  Add egg, beating well.  Beat in 1 cup milk and 1 teaspoon vanilla.

Drop batter by rounded tablespoons, 3 inches apart, onto prepared baking sheets.  Do not crowd as batter will spread.  Bake 6 to 8 minutes or until edges are set. Let cool on baking sheets for 2 minutes. Gently remove to wire rack and cool completely.

To make filling,  in small saucepan combine 1 cup milk and remaining 4 tablespoons flour and bring to a boil, stirring frequently with wire whisk.  Reduce heat and simmer 3 minutes or until mixture is very thick. Stir in remaining 1 teaspoon vanilla; remove from heat and cool completely.

Beat remaining 1 cup butter with remaining 1 cup sugar in a medium bowl with electric mixer until light and fluffy.  Add cooled milk mixture and beat 5 minutes until light and fluffy.

Spread about 2 tablespoons filling onto flat side of 16 cakes.  Top with remaining cakes.

Store pies in refrigerator between layers of waxed paper, to prevent sticking.