Traditional whoopee pies get the ice cream treatment in this dish, which also features chocolate shavings and cinnamon.
2 lb. + 4 oz. all-purpose flour
41⁄2 tsp. baking powder
11⁄2 tsp. salt
1 tbsp. cinnamon
1 lb. + 1 oz. room-temperature butter
10 oz. sugar
11 oz. brown sugar
11⁄2 cups buttermilk
6 tbsp. milk
1 tbsp. baking soda
1 tbsp. white vinegar
11⁄2 tsp. vanilla extract
6 lb. vanilla ice cream
3 lb. bittersweet chocolate shavings
1. For cakes, sift together flour, baking powder, salt and cinnamon. Cream butter and sugars together with paddle attachment until light and creamy. Add eggs and buttermilk and mix until combined.
2. Combine milk, baking soda, vinegar and extract. Add vinegar-milk combination, alternating with sifted dry ingredients, to creamed butter mixture.
3. Scoop batter onto parchment-lined pans using 1-oz. scoop. Allow to rest in cooler before baking. Bake at 350°F. for 8 to 10 minutes.
4. To serve, sandwich about 2 oz. of ice cream between two whoopee pie cakes and roll in chocolate shavings.
Recipe by Oracle, Redwood Shores, Calif. (Bon Appétit)