In the News: UMES Kitchen Insider
- Dina Zaikouk
- Nov 21, 2016
- 1 min read
Chef Levin Bailey-Donaldson III is at it again! This time, he's on the news. ABC WMDT 47 news correspondent Lenita Wesson met with Chef Levin and Catering Director Amanda Walton to discuss a seasonal treat- pumpkin whoopie pies.
Can't view the video? Click here.
Want the recipe to this fall favorite? Take a look below.
Whoopie Pie: Pumpkin Cake
Yields: 80 Portions
Size 1 x tbsp
Preparation Time 10 mins
Cooking Time 10 mins
Total Recipe Cost $8.24
Cost per Serving $0.10
Ingredients
2-1/2 pound Mix, Cake, White
8 ounce Mix Pudding Instant Vanilla
1.5 cup Pumpkin, Canned
4 tsp Spice, Pumpkin Pie
3-1/2 cup Water, Tap
Preparation Method
1. In the bowl from a stand mixer, combine all ingredients and mix according to package directions.
2. Drop by Tablespoons on to baking sheets lined with parchment paper.
3. Bake at 300 degrees (convection) for 7-10 minutes.
4. Let cool some. Then spread the icing/filling (recipe below) on the bottom of a cake and top with another cake.
Filling/Icing:
Mix the following together: 3 cups Powdered Sugar, 1/3 cup butter, 1.5 tsp vanilla, 6 Tablespoons of Milk, and 1 cup Cream Cheese