Timeless Treats: Baking 1950s Whoopie Pies

The scent of cocoa always takes me back to my childhood. My grandmother, a woman who believed every problem could be solved with a sweet treat, always had a batch of something baking. While her repertoire was vast, her whoopie pies were legendary. I remember standing on a stool, barely tall enough to see over the counter, watching her dollop the batter onto the baking sheet, the anticipation almost unbearable. Those simple cocoa cakes, held together by a fluffy, sweet filling, were more than just dessert; they were a symbol of love and comfort, a tradition I’m honored to share.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10-12 minutes
• Total Time: 42 minutes
• Yields: Approximately 24 whoopie pies
• Serves: 12
• Dietary Type: Not specified

Ingredients

For the Cakes:

• 2/3 cup Crisco (solid vegetable shortening)
• 1 1/4 cups sugar
• 2 eggs
• 2 1/2 cups flour
• 1/2 cup Hershey’s cocoa powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon cream of tartar
• 1 1/4 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup milk

For the Filling:

• 3 tablespoons flour
• 3/4 cup milk
• 3/4 cup Crisco (solid white vegetable shortening, must be Crisco)
• 1 cup sugar
• 1 teaspoon vanilla extract

Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Sifter
• Cookie sheets
• Parchment paper (optional, for lining cookie sheets)
• Spatula
• Wire cooling rack

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, cream together 2/3 cup Crisco and 1 1/4 cups sugar until light and fluffy. This step is crucial for a tender cake, so don’t rush it. Use an electric mixer for best results.
3. Beat in 2 eggs, one at a time, until well combined. The mixture should be smooth and creamy.
4. In a separate bowl, sift together 2 1/2 cups flour, 1/2 cup Hershey’s cocoa powder, 1 1/4 teaspoons baking soda, and 1/4 teaspoon cream of tartar. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps, resulting in a more uniform texture.
5. In a small bowl, mix together 1 1/4 teaspoons vanilla extract and 1/4 teaspoon almond extract into 1 cup milk. This fragrant mixture will add moisture and flavor to the cakes.
6. Gradually add the dry ingredients to the creamed mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cakes.
7. Drop the batter by 1-tablespoon portions onto a greased (or parchment-lined) cookie sheet. Ensure the dollops are approximately the same size and spaced evenly apart to ensure even baking.
8. Bake in the preheated oven for 10-12 minutes, or until the cakes spring back lightly when touched. Keep a close eye on them to prevent burning, as baking times can vary depending on your oven.
9. Remove the cookie sheets from the oven and let the cakes cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Filling:

1. In a saucepan, whisk together 3 tablespoons flour and 3/4 cup milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture becomes very thick. Be patient and continue stirring to prevent scorching. It should resemble a thick pudding.
3. Remove from heat and let the mixture cool completely. It needs to be cold before proceeding to the next step.
4. In a mixing bowl, beat 3/4 cup Crisco (solid white, must be Crisco—this is crucial for the correct texture), 1 cup sugar, and 1 teaspoon vanilla extract until light and fluffy. The Crisco must be solid white, as other shortenings may not provide the same stability and texture to the filling.
5. Gradually add the cooled flour mixture to the Crisco mixture, beating until smooth and creamy.
6. Sandwich the whoopie pies with the filling. Spread a generous amount of filling on the flat side of one cake and top with another cake, pressing gently to adhere.

Expert Tips & Tricks

• Crisco is Key: The recipe specifies Crisco for a reason, particularly in the filling. It creates a stable, fluffy texture that other shortenings may not achieve.
• Don’t Overmix: Overmixing the cake batter can lead to tough whoopie pies. Mix until just combined.
• Cool Completely: Ensure both the cakes and the filling are completely cooled before assembling. Warm components will cause the filling to melt.
• Even Baking: Using an oven thermometer can help ensure your oven is at the correct temperature, leading to more consistent baking.
• Piping: For a neater filling application, transfer the filling to a piping bag and pipe it onto the cakes.
• Flavor Boost: Add a pinch of salt to the cake batter to enhance the cocoa flavor.

Serving & Storage Suggestions

Serve your whoopie pies immediately, or store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 2 months. Thaw frozen whoopie pies in the refrigerator before serving.

For an extra touch, dust the whoopie pies with powdered sugar before serving. They pair wonderfully with a cold glass of milk or a warm cup of coffee.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	9g	45%
Cholesterol	30mg	10%
Sodium	150mg	6%
Total Carbohydrate	45g	15%
Dietary Fiber	1g	4%
Sugars	25g	–
Protein	3g	6%

Variations & Substitutions

• Chocolate Chips: Add 1/2 cup of chocolate chips to the cake batter for extra chocolatey goodness.
• Spice it up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, spiced flavor.
• Peanut Butter Filling: Substitute half of the Crisco in the filling with peanut butter for a peanut butter twist.
• Maple Flavor: Add maple extract to the cake batter, and use maple syrup instead of sugar in the filling.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. You may need to adjust the liquid slightly.

FAQs (Frequently Asked Questions)

Q: Why is Crisco specified in the filling?
A: Crisco provides a stable and fluffy texture to the filling that is difficult to achieve with other types of shortenings or butter.

Q: Can I use a different type of cocoa powder?
A: Hershey’s cocoa powder is recommended for its specific flavor profile, but you can experiment with other cocoa powders. However, note that the flavor and color may vary.

Q: How do I prevent the whoopie pies from sticking to the cookie sheet?
A: Grease the cookie sheet well or line it with parchment paper to prevent sticking.

Q: My filling is too soft. What did I do wrong?
A: Ensure the flour mixture is completely cooled before adding it to the Crisco mixture. Also, make sure you are using solid white Crisco.

Q: Can I freeze the whoopie pies?
A: Yes, whoopie pies freeze well. Wrap them individually in plastic wrap or place them in an airtight container before freezing.

Final Thoughts

Baking these 1950s whoopie pies is more than just following a recipe; it’s a journey back in time, a connection to simpler days filled with homemade goodness. The aroma that fills your kitchen as these bake is a comforting reminder of cherished memories and shared moments. I encourage you to try this recipe, share these sweet treats with loved ones, and create your own memories around this timeless classic. Don’t hesitate to adjust and adapt the recipe to your personal preferences – baking is all about creativity and enjoyment. And, of course, I’d love to hear your feedback and experiences with this delicious dessert!