|Flour||2 Cup (32 tbs) (For cake)|
|Sugar||2 Cup (32 tbs) (For cake)|
|Salt||3⁄4 Teaspoon (3 pinches - For cake)|
|Margarine||1 Cup (16 tbs) (For cake)|
|Buttermilk||1 Cup (16 tbs) (For cake)|
|Baking soda||1 Teaspoon (For cake)|
|Eggs||3 (For cake)|
|Cocoa powder||8 Tablespoon (For cake)|
|Milk||2 Cup (32 tbs) (For filling)|
|Refined flour||3⁄4 Cup (12 tbs) (For filling)|
|Butter||8 Tablespoon (For filling)|
|Vanilla extract||6 Drop (For filling)|
|Vegetable shortening||1 Cup (16 tbs) (For filling)|
For the Cake:
Take a bowl and add the margarine and sugar. Beat well. Mix in the flour, salt, baking soda and buttermilk. Beat well till all ingredients are well-blended. Add in the eggs and cocoa. Beat well. Pour into 2 pre-greased baking tins of 9”. Round tins are most suitable for whoopee pie. Bake in a pre-heated oven at 350 degrees for 35-40 minutes. Cool on a wire rack.
For the filling:
Take milk in a saucepan and heat it. Slowly add the refined flour, mix well to form a mixture of thick consistency. Keep aside. Let cool. Mix together in another bowl the butter, sugar, vegetable shortening and vanilla extract. Mix it with the cooled flour and milk mixture. Refrigerate.
Put the whoppie pie together by spreading the cream filling on one of the chocolate cakes and sandwiching with the second chocolate cake.