With St. Patrick’s Day just a few days away
we’ve got the perfect recipe for your holiday
treat making and giving!
Sue Neal shares her recipe for mint whoopie
Chocolate Cake Rounds
2 cups flour
1/2 cup cocoa Powder (I used Hershey Extra dark)
1 1/4 tsp baking soda
1 tsp salt
1 cup buttermilk
1 1/2 tsp vanilla
1/2 cup softened butter
1 1/4 cup packed brown sugar
1 large egg
Preheat oven to 350 F.
Cream butter and sugar until light and fluffy (several
minutes). Add egg and mix
Whisk together flour, cocoa powder, baking soda and salt.
Mix buttermilk and vanilla together.
Add flour and buttermilk mixture, a little at a time,
alternating dry and wet ingredients.
Mix on low, do not over-mix.
Use a 1 1/2″ scoop and scoop batter (it will be stiffer
than normal cake batter) onto a
cookie sheet covered with parchment paper. Place 12 on a
sheet, keeping at least 1″
apart as they will spread.
Bake for 10-12 minutes. Do not over-bake. To check, touch
the top of the rounds. If
the top springs back they are done.
Find more projects and recipes at sueneal.blogspot.com
8 oz. chocolate chips
1/2 cup heavy cream
Melt chocolate chips with cream in a double boiler until
smooth and glossy.
Green Mint Frosting
3/4 cup butter, softened
4 oz. cream cheese, softened
2-3 cups powdered sugar
7 oz. marshmallow cream
1/4 cup milk
1/4 tsp peppermint extract (or more if you want a very minty
2 drops of green gel coloring (or your favorite coloring)
Assembly: Spoon a thick layer of chocolate Ganache on back
of one cake round. Let set
in refrigerator for 10 minutes.
Fill pastry bag with large tip. Pipe generously on back of
the other cake round. You can
also apply filling with a spoon and smooth out with a
Place frosting round on top of Ganache round. Press gently.
Refrigerate for a half hour.
Take out 15 minutes before serving.
Or wrap individual Whoopie Pies in plastic wrap and keep in
fridge until ready to place in