German Chocolate Whoopie Pies

• Course Dessert

Prep time

Cook time

Servings

Ingredients

• 1/2 cup unsalted butter
• 1 box Hodgson Mills Gluten Free Chocolate Cake Mix
• 2 tbsp Cocoa Powder
• 2 Eggs room temp. (equal 1/2 cup)
• 1 cup Buttermilk
• 1 1/2 tsp Vanilla Extract
• 1 cup evaporated milk
• 1 cup Brown Sugar packed
• 3 Egg Yolks
• 1/2 cup unsalted butter
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1 cup Pecans chopped
• 1 1/3 cups flaked coconut plus more for rolling edges

Instructions

1. Preheat oven to 350°F.
2. Prepare cookie sheets by covering with parchment paper or silicon mats, or lightly coating with nonstick spray.
3. In a large bowl, cream butter with electric mixer until soft. Add Hodgson Mill Gluten Free Chocolate Cake Mix and cocoa powder, and stir gently to combine.
4. If using a mixer, use a low setting. Mixture will still be mostly dry and crumbly. Add eggs, buttermilk, and vanilla extract and beat well until combined. Batter will now be thick and fudgy.
5. Drop batter by small teaspoonful 1-2 inches apart on prepared cookie sheets. Shape each dollop with the spoon, dabbing it into a roughly smooth circle, about 1- 1 ½ inches wide.
6. Bake 15-17 minutes, until tops are dry and toothpick inserted in center of cake drop comes out clean.
7. Cool on pan for several minutes, then transfer to wire racks to cool completely.
8. While cake drops are cooling, make the coconut-pecan frosting. In a large saucepan, combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in salt, pecans and coconut. Let cool to near room temperature before spreading.
9. Pair up cake drops that match in size for whoopie pies. Spread a spoonful of frosting on bottom of one of a pair of cake drops, and then press them gently together. Roll edges in more flaked coconut where frosting peeks out if desired. Serve shortly after assembling.