Whoopie Pies or Chocolate Gobs
From Roaring Recipes: Celebrating 100 Years of Penn State in the Lehigh Valley by the Penn State Lehigh Valley Women’s Commission. Contributor: Mark Mattson
Recipe
Filling:
- 2 egg whites
- 2 tsp vanilla
- 4 tbsp flour
- 2 tbsp 10x sugar
- 4 tbsp milk
- 1 cup margarine
Beat all ingredients well; then add: 4 cups 10x sugar. Beat till creamy.
Chocolate cookie:
- 2 cups sugar
- 2 eggs, plus 2 egg yolks
- 1 cup margarine
Cream together and add dry ingredients alternately with liquids.
- 4 cups flour
- ¾ cup cocoa
- ½ tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup sour milk
- ¾ cup water, hot
Mix cookie ingredients well, drop by teaspoon onto greased cookie sheet. Bake at 350° for 8-10 min. Cool before filling. Keep in refrigerator or freezer.
Notes for a Modern Kitchen
You can use confectioner’s sugar for 10X sugar and butter for margarine. In addition, sour milk is buttermilk. If you don’t have buttermilk, simply pour 1 tablespoon of white vinegar or 1 tablespoon lemon juice into a measuring cup for 1 cup, then fill the rest of the cup with milk. Stir the mixture then let it sit for 5 minutes.
Background
Whoopie Pies, also known as gobs, are a decidedly American treat that may be considered a sandwich, cake, cookie, or pie. They consist of a creamy filling sandwiched between two baked cakelike cookies. Both New England and the Pennsylvania Amish claim them as their own. Our recipe, of course, hails from Pennsylvania and the Penn State Lehigh Valley Womens’ Commission community cookbook which contains three recipes for whoopie pies. The book is a collection of recipes, special moments, and historic archives featuring faculty, staff, students, alumni, and retirees, from 1912-present.