OCTOBER 8TH – FLUFFERNUTTER

Fluffernutter Whoopie Pies

1 egg

1/3 c. vegetable oil

1 c. sugar

2 c. unsifted all-purpose flour

1/3 c. unsweetened cocoa

1 tsp. baking soda

¼ tsp. salt

¾ c. milk

1 tsp. vanilla

Filling:

½ c. creamy peanut butter

¼ c. butter or margarine (1/2 stick), room temperature

2 c. confectioners’ sugar

1 (7.5 oz.) jar Marshmallow Fluff®

2 Tbsp. milk

Heat oven to 350°. Grease 2 large cookie sheets and set aside. In large bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda & salt. In measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Let sit 10 minutes. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. To make filling: blend all ingredients in medium bowl with mixer on LOW speed, until light and fluffy. Yield: 15.

(10/19/12)