Makes 8 - 12 whoopie pies. In a large mixing bowl beat together . . . . . . . . . . . . . . . . Beat in . . . . . . . . . . . . . . . . . Sift together and add slowly . . . . . . . . . . . . . . . . . . In a separate bowl, make the frosting by beating together . . . . . . . . . . . . . . . . → → → → ½ c. (1 stick) butter, soft ¾ c. brown sugar 2 large eggs ¼ c. molasses ¼ c. buttermilk 2 c. flour 2 t. cinnamon ¾ t. baking sod

What I’m about to confess is not vogue. It’s outdated and won’t receive applause, especially in a cookbook, but here goes: I think some commercially-prepared dishes are better than homemade [ducks the flying eggs and tomatoes]. Many apologies, but let’s look at cake mixes, for example. If you are an expert baker with years of baking experience/knowledge under your apron strings (like Pinball Kerri, p. ___), you can probably make a scratch white cake that is moist and del