16-inch Whoopie Pie 

Requires 2 batches 2 3/4 Cup Flour 2 Tbl Buttermilk Powder * 1 Tsp Baking Powder 1 Tsp Salt 1/2 Cup Cocoa Powder 1 1/2 Cups Sugar 1 Tsp Baking Soda 1 Cup Hot Water 1/2 Cup Milk 1/2 Cup Shortening (same as 8 Tbl) (not Hi Ratio) 2 Eggs 1 tsp Vanilla * For real Buttermilk, leave off buttermilk powder and 1/2 cup hot water, use 1/2 cup Buttermilk. If not using buttermilk, sub 1/2 cup milk with 1 tsp vinegar mixed for buttermilk powder and 1/2 cup liquid. Blend Flour and Buttermilk powder before starting. Mix all dry. Then add rest and beat well for four minutes. Should be like pancake batter. Add water as needed. Pour on parchment paper on metal sheet or 16 inch pizza pan, make mound of about 15 inch diameter at less than an inch thick. The max is because most home ovens can not handle a pizza pan over 16 inch size. Bake at 350, cooking time varies by thickness of batter, thick may be done in 8 minutes, thin may take 30 or more. For more of a dome, chill batter for ten minutes before cooking. The max is because most home ovens can not handle a pizza pan over 16 inch size. Watch the baking, when toothpick check is clean, pull and move to a wire rack, the edge can burn if left too long. remove paper for soft cookie, leave on until cool for crunch layer. Then make another batch for the other cookie. After outsides are cool, spoon filling between the two above cookies Whoopee Pie Filling 2 TBL Egg White Powder *** 3/4 Cups Hi Ratio Shortening (same as 12 Tbl) ** 3 Cups Powdered Sugar1/8 Tsp Salt 1/2 Tsp Vanilla 2+ TBL Milk Double the above or make second batch with peanut butter for 16 inch recipe. Mix on high for 15 minutes until smooth, DO NOT SHORT TIME THIS!!! Add milk to reach your choice of filling preference. Give about 5 minutes for the filling to start to fluff up . After cookies are cold, spoon filling between the two cookies. ** Hi Ratio shortening is used by bakers and is fluffier and reduces grease taste.** Sub peanut butter or unsalted butter for 1/2 cup of shortening, if desired*** The use of raw egg whites may be a concern, so use Wilton egg white powder. The original filling had 2 egg whites instead of powder, or you can omit and have less volume. Also, the eggs in the dough was just yokes, saving the whites for filling.