Make sure to follow us on facebook so you don’t miss our latest updates!
A decadent twist on a classic dessert snack! Mix and store the chocolate peanut butter frosting in advance, then whip up some whoopie pies the next time you deserve a special treat.
For the cake:
Smart Balance® Non-Stick Cooking Spray – Original
5 tbsp cocoa powder
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
1 cup Smart Balance® Low Fat Milk and Omega-3s
1 tsp vanilla extract
6 tbsp Smart Balance® Blended Butter Sticks
1 cup granulated sugar
1 large egg
For the filling:
1 cup Smart Balance® Natural Dark Chocolate Chunky Peanut Butter Spread
1/2 cup Smart Balance® Original Buttery Spread, room temperature
1 cup confectioner’s sugar, sifted
1/2 tsp salt
To prepare the cakes:
Preheat oven to 350°F. Lightly spray cookie sheet with cooking spray.
In a medium bowl, whisk together the cocoa, flour, baking soda and salt. Set aside.
In a small bowl or your measuring cup, combine the milk and vanilla extract and set aside.
In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until well incorporated. With your mixer on low, begin to slowly add the flour mixture and milk mixture in batches. Begin and end with the flour, scrape the side of the bowl as needed, mixing until smooth.
Using a 1 tablespoon scoop, scoop the batter and place it on the prepared cookie sheets, about 2 inches apart. Bake for 5 to 7 minutes or until the cake bounces back when touched in the center. Remove from the cookie sheet immediately and cool on a wire rack.
To prepare the filling:
Beat together the peanut butter, butter, confectioners’ sugar and salt on medium-low speed until smooth. Turn the speed up to high and beat until lightened in color and texture, about 1 minute. Spread roughly 1 tablespoon of filling on the bottom, flat half of one cake and sandwich with another cake half.
Store in an airtight container or wrap individually in plastic wrap at room temperature for up to 4 days.
Recipe note: Using room temperature ingredients will ensure that the cakes spread and puff up to the intended size.
Makes 30 servings. 1 whoopie pie per serving.
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 4g
Dietary Fiber 1g
Total Sugars 13g
Recipe and image: SmartBalance.com