The idea of making the cake that is on the cover of Dorie’s cookbook was totally overwhelming. I knew that mine would never look like that glossy covermodel in my dining room and that I would make myself crazy trying, so I went in a new direction:
Devil’s Food White Out Whoopie Pies!
I made Dorie’s batter (substituting milk chocolate for bittersweet) and poured it into a 13×9 cookie sheet. I baked for 15 minutes, cooled for the rest of the afternoon, and then attacked the sheetcake with my heart shaped cookie cutter.
Each heart was slathered with Marshmallow Fluff and then stuck together like a Whoopie Pie. It looked darling, especially next to the tulips I received from the Other Eater this weekend.
When we cut into them the next day, we found two problems: one, the cake had sort of dried out and wasn’t quite as perfect as the odds and ends I picked out of the cookie sheets the night before, and two, the Fluff had run all over the little dishes, even though I had stored them covered in the fridge overnight. Hmmmmm.
Granted, there are worse ways to spend a Monday night than licking fluff off my fork while Jack Bauer saves the free world, but still….you get the idea.
You can find the recipe here, where Stephanie shows off two different cakes made from the same batter.