Coffee and Dessert - Whoopie Pie Cake

If you are a lover of Whoopie Pies, then this is for you. My mother told me about this cake and shared the recipe with me. I suggest making it when you will be having company, otherwise you will have trouble not eating it all by yourself!

Whoopie Pie Cake

 

1-1/2 cups butter

5 eggs

1 tablespoon butter, melted

1 tablespoon unsweetened cocoa powder

2 cups all-purpose flour

1-1/4 cups unsweetened cocoa powder

1/4 cup buttermilk powder

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2-1/2 cups packed brown sugar

1 teaspoon vanilla

1/2 teaspoon instant coffee crystals

1 cup water

 

Chocolate Glaze

 

1/4 cup whipping cream

1/3 cup semi-sweet chocolate pieces

 

Marshmallow Filling

 

3/4 cup butter, softened

1 - 7 ounce jar marshmallow crème

1-1/2 cups powdered sugar

1-1/2 tablespoons vanilla

 

1. Allow the 1-1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form a paste. Brush the inside of a fluted tube pan with cocoa paste; set pan aside.

 

2. For cake: In a medium bowl, stir together the flour, 1-1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one at a time, beating one minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.

 

3. Bake in a 325F degree oven about 60 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.

 

Marshmallow Filling

1. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add the marshmallow crème, powdered sugar and vanilla. Beat until smooth.

 

2. Split cake in half horizontally. Set cake top aside. Spread marshmallow on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of the cake. Cut with long serrated knife.

 

Chocolate Glaze 

1. In small saucepan, heat whipping cream over medium heat. add semi-sweet chocolate pieces, Heat and stir over low heat until chocolate is melted and smooth. (Makes about 1/3 cup)