Whoopie Pie Cake

Super simple to make and to serve, this slightly more refined take on the childhood classic is just the right thing to make for a party or to take when youre asked to bring dessert. It travels well, and all you have to do to present it is cut it into squares that people will pick up and eat with their hands. My mom and I have been making this one for almost 30 years, evolving it from a really old church cookbook recipe. 

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Ingredients:

Cake:

2 cups water
1 cup vegetable oil
2 tablespoons vinegar

Cup cocoa

3 cups flour
1 tablespoon vanilla
1 cups sugar
2 tablespoons baking soda

 

Filling:  

1 pound cream cheese (2 boxes)
2 eggs
12 ounces semi-sweet chocolate chips or pieces. I like to roughly chop up a few really fancy chocolate bars, like from Vosges. You can do a mix of both if you like, as long as you end up with about 12 ounces.

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Directions:

Preheat your oven to 350 degrees and grease a 9×13 pan. (I smear the pan with the end of a stick of butter.) In a medium bowl, mix together cream cheese and eggs really well with a great big fork and set aside. In a large bowl, mix up all the cake ingredients. You can do this with a mixer, but its not necessary. I like to stir it up with a wooden spoon. Make sure all dry ingredients are well-incorporated.

Pour and spread 1/3 of the cake batter into the pan. Dot it with the cream cheese mixture. You can use a spoon or your hands, just roughly spread out all the cheese onto the batter. Sprinkle with the chocolate pieces. Cover with remaining batter and bake for 45 minutes to an hour (ovens vary wildly!) until a test toothpick comes out clean. The top will be lumpy, dont worry. Allow to cool completely, cut into hearty squares, stack on a big plate or tray, and watch the crowd go wild!