Whoopee Pies or Devil Dogs

Whoopee Pies or Devil Dogs
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Recipe for Whoopee Pies or Devils Dogs. A perennial bake sale favorite, these snack cakes make wonderful lunch box treats as you can make them ahead of time then individually wrap and freeze them.


  • Cakes:
  • 2 cups flour
  • 1/2 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable shortening
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Filling:
  • 1/2 cup butter
  • 7 1/2 ounces jar marshmallow creme
  • 3/4 cup confectioner\'s sugar
  • 1/4 cup vegetable shortening
  • 1/2 teaspoon vanilla extract


  1. Combine dry ingredients except sugar and set aside.
  2. In a large bowl with an electric mixer, beat the sugar and shortening for about 2-3 minutes, until well blended and fluffy. With mixer at medium-low speed, alternate gradually adding the flour mixture and the milk, starting and ending with the flour mixture and mixing well after each addition. beat in the vanilla until well blended.
  3. For Whoopee Pies Drop the batter by rounded tablespoonfuls onto the prepared baking sheets, spacing the mounds about 2 inches apart.
  4. For Devil Dogs Use the spoon and drop the batter into a small oblong shape, like a hot dog bun, about 3 inches long. Regardless of the shape, you will be making small creme filled sandwiches out of the cooled cakes.
  5. Bake for about 15 minutes or until the cakes spring back when touched. Use a spatula to transfer the cakes to a wire rack to cool completely.
  6. To Make Filling Combine all filling ingredients in large bowl and stir to combine, then beat until light and fluffy, about 3 minutes. To Assemble Spread about a tablespoon of filling on the underside of one cake and top with a second cake. Store in a tightly covered container, or individually wrap in plastic wrap.