Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| Cocoa Powder | 1 cup (4 oz) | 2 cups (8 oz) |
| Cold Water | 2¾ cups (22 oz) | 5½ cups (44 oz) |
| Vanilla Buttercream | 33 oz | 65 oz |
| INSTRUCTIONS | |
| SHELLS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Crème Cake Base Mix and cocoa powder into mixing bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Pour cold water into mixing bowl. |
| 5 | Blend on low speed* for 1 more minute. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Blend on medium speed** for 3 minutes. |
| 8 | Scale batter 1" apart onto greased or paper-lined pan. |
| 9 | Bake according to the table below. Allow shells to cool. |
| BUILDING WHOOPIE PIES | |
| 1 | Scoop the buttercream onto the flat side of half of the shells. Top buttercream with a second shell to form a sandwich. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Batter: #60 scoop (0.5 oz) Buttercream: #60 scoop (0.5 oz) | 275°F for 6 – 10 minutes | 325°F for 11 – 15 minutes | 129 Sandwiches |
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.