Whoppie Pies!

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   1. For cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar on medium speed. Add egg and vanilla extract and beat until light and creamy. In a separate bowl sift together baking soda, salt, flour and cocoa powder. Slowly add dry ingredients to butter mixture in 3-4 parts, alternating with buttermilk. combining well after each addition, scrapping down sides well.

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   2.Using an ice cream scoop, scoop out 12 1/4cup mounds of batter and place about 6 inches apart on parchment-lined baking sheets. bake until tops are puffed and cakes spring back when touched, 12-14 minutes. remove from oven and cool completely on racks before filling.

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   3. For butter cream filling: follow directions carefully paying attention to temperatures! Bring double boiler to high heat. In top half of the double boiler combine egg whites and sugar. place over the simmering water and wisk until sugar is dissolved and temperature reaches 180 degrees. (I didn't have a candy thermometer so I just used a instant read thermometer.)

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   4. Using your mixers a wisk attachment, wisk together hot egg white and sugar mixture. wisk on high until they have doubled in volume and become thick and shiny. Continue to mix until cool. Reduce speed to medium and begin to add butter about 1/2 tbs at a time, until butter is incorporated. Add vanilla and salt. wisk until smooth. fill pies immediately or chill in air tight container for up to 3 days, wisk again before filling pies.

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   5. To fill pies place 1/4 cup of butter cream filling in between two cakes to make sandwiches. pies can be stored in air tight container for up to 3 days, or wrap individually and freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.