1regular sized chocolate cake mixI used a super moist milk chocolate mix
2tablespoonsall purpose flour
1/2cupmilk chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, mix together the cake mix, eggs, oil and vanilla extract. Using an electric mixer, mix on low until dry ingredients are mixed in and then bump up to medium speed for two minutes. Batter will be super sticky.
Drop large spoonfuls of batter 2 - 3 inches apart onto greased cookie sheets (these are my FAVORITE cookie sheets and never burn the bottoms of cookies!). FYI - the bigger the spoonful, the bigger your whoopie pies.
Bake for 10-14 minutes...you'll have to keep an eye on your cakes and baking time will honestly depend on the size spoonful you added. When in doubt stick a toothpick in the center of a whoopie pie and when it comes out clean, it's done.
Let cook for 2 minutes on cookie sheet and then move to a wire rack to cool entirely.
In a small pan, add in sugar, flour and salt. Gradually add milk and mix into ingredients. Stir and bring to a boil, continuing to stir for 1-2 minutes as mixture thickens. Stir in milk chocolate chips until completely melted. Transfer to a small bowl and place covered in refrigerator until completely cool (1-2 hours).
In a large bowl, beat Crisco and butter until fluffy. Add in chocolate mixture and vanilla extract and mix completely.
Assembly of Whoopie Pies
Either pipe filling onto one cookie or use a knife (I piped just because I thought it looked prettier). Place second cookie on top of filling. OPTIONAL - sprinkle chocolate jimmies on the outside of the filling.
Store whoopie pies in fridge AND if you have to stack them, make sure you have a parchment layer between whoopie pies or they will stick together!