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Thursday, November 5, 2015

Thursday Recipe - Peanut Butter Chocolate Whoopie Pie

Every once in a while, I want something decadent. Something that any self-respecting diet book would tell you to run away from, as fast as your chubby cellulite-ridden body can move. Yeah, I hate diet books. Just a warning that this is the kind of dessert to reserve for very special occasions, like the hubby's birthday. I usually try to post healthier recipes, and I did lighten this one up just a little. But be warned: It's a diet killer. But it's sooooooooo good. And not hard at all.

And just in case you're wondering, this is a double layer cake, not pie, but it's called whoopie pie for obscure reasons. If you're really interested in why, go read this article. And yes, I know this recipe isn't technically a whoopie pie, but it's based off another recipe that calls it whoopie pie even though it's a big cake. But whatever you call it, this is really delicious.

Woot! I remembered to photograph it
before it got devoured!
Peanut Butter Chocolate Whoopie Pie

Chocolate Cake:
1/3 c. yogurt, plain or vanilla
1/2 c. powdered milk
1 1/2 c. water
1 T. lemon juice
1/2 c. oil
2 eggs
2 c. sugar
1 t. baking soda
1/2 t. salt
3/4 c. baking cocoa
2 c. flour (I used half whole wheat, half white)

Heat oven to 350°. Grease and flour two round cake pans (I used my 10 inch springform pans.) Set aside.

Beat yogurt, powdered milk, water, and lemon juice together until smooth. Stir in oil and eggs. Beat until smooth. Set aside.

In large mixing bowl, mix sugar, soda, salt, and baking cocoa. Add liquid ingredients. Beat until smooth and creamy. Stir in flour.

Divide the cake batter evenly between the two pans. Bake for 25-35 minutes, until cake springs back when lightly touched. (The 10" pans took 28 minutes, smaller diameter pans will take a little bit longer.) Remove from the oven. Let cool in the pans for about 5 minutes. Turn out onto wire rack to finish cooling.

Peanut Butter Frosting/Filling:
1/2 c. cream cheese
1/2 c. butter
1/2 c. peanut butter
3-4 c. powdered sugar
2-4 T. milk

Soften cream cheese and butter if needed. Beat together with peanut butter until very smooth and fluffy. Add 3 c. of powdered sugar and 2 T. milk. Beat until smooth, scraping the sides of the bowl often to make sure everything is mixed in. If frosting is too thick, add more milk. If it is too thin, add more powdered sugar. You want something soft and spreadable that still mostly holds its shape. Beat the frosting on high for at least five minutes. Check the consistency again and adjust if needed. Once you have a smooth, creamy, fluffy peanut butter filling, eat it with a spoon assemble the cake.

Place one layer of the cake upside down on a serving platter or large plate. Hint: If it bulged up in the center, use a big serrated bread knife to level the cake before assembling. You only need to do this to one layer.

Dollop a very generous amount of the peanut butter delicious filling on top of the cake layer. Spread a little, it should be soft enough to continue spreading on its own when you add the second layer. Speaking of which, place the second layer, right side up, on top of the filling. Let it settle a bit. The filling layer should squish out the edges a little. Dollop the rest of the frosting on the top and gently spread it. Let it drip down the edges on its own.

Now the hard part. Set the cake aside for several hours to let the frosting set up. You can cover it and refrigerate it if you want or if its really hot in the house.

Serve and eat.

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