 We've served these whoopie pies to customers in the store this week. I took some over to some friends last week. This is a dessert that "stops-them-in-their-tracks." What makes them so darned good?
All three components are darned good. The cake is a basic vanilla bean cream cake. It's not fancy but a cream cake will always beat a store cake. It's moister, denser and with more substance--half way to a pound cake. We use this as a basis to many desserts.
This is an outstanding premade fudge frosting. It's commercial grade. I doubt that you can find something that good in the store. If I wasn't using this, I would make ganache.
To me, the real story is the filling. Get the recipe. We've used it over and over both as a frosting and a filling. It's a whipped cream/cream cheese recipe that is light and airy, not nearly as dense and rich as most frostings. We hand this recipe out in the store all the time.
There are two keys to this recipe: First, cream the granulated sugar and cream cheese together until it is light and fluffy. Then add the whipped cream and other ingredients and whip it until it is as light as a cloud. The second key is the meringue powder. It keeps the frosting/filling from melting and turning soupy. Oh, and you have to use heavy whipping cream, the best you can buy.
Now you know our secrets. Make this dessert. Make other desserts too. | 
