AHey fellow cake lovers!!! I have a question. I have a great chocolate cake recipe, and I was wondering if you could make the cake batter into woopie pies. Would you just have to make the batter thicker, or would you have to change the entire recipe? Anyways, thank you for reading, and I hope we find an answer to this question!! :)

Maybe you could compare your cake recipe with a Whoopie Pie recipe and determine if they are different and how.

AThey are a bit different. The only real diference is the woopie pie recipe calls for shortening. Do you think shortening would make the batter thicker?

I think it depends upon your chocolate cake batter. Whoopie pies need a firm batter so they keep their shape while baking (or don't spread out too much). I have made a recipe from epicurious.com that doesn't have any shortening in it and they come out great but I also have a recipe for red velvet ones that do have shortening in them. I think the only way to know is to try your recipe and see how they come out!

I agree, with rjcakes. I offer whoopie pies in the same flavors as my cakes and cupcakes, however, they are all completely different recipes. The batter does need to be quite a bit stiffer to keep from becoming puddles. There are a ton of great recipes on the interwebs for whoopie pies, just look at a few until one speaks to you.

And I might suggest skipping the one with shortening-it just sounds kinda gross to me....... :)
 

AThanks you guys ill have a bit of experimenting to do but ill figure it out... hopefully :)

Whoopie Pies are similar to Black & White cookies, so I use my B&W recipes for my Whoopies... And my B&W recipes are my cake batters, just thickened with extra flour and a little more leavener. I just wrote a short blog on this, posted three days ago.. (Where I'm from we call B&W cookies Half Moons.)