Cake:

Heat the oven to 350 degrees and place a rack in the center of the oven. Line two baking sheets with parchment and set aside. Combine sugar, cocoa, water, and butter in a large bowl and whisk well until combined. Whisk in Hood Sour Cream, eggs, and vanilla. Stir together dry ingredients in a small bowl and fold into the wet ingredients using a whisk. Use a 1/4-cup ice cream scoop or a large rounded spoon and scoop mounds of batter onto the prepared baking sheets. Space the cookies about 2 inches apart. Bake for 25 to 30 minutes until the tops of the cookies are set and bounce back when you press them in the middle. Remove from the oven and let cool completely. Using the same 1/4-cup scoop, sandwich the cookies with the Hood Sour Cream Frosting. Whoopie pies may be stored in an airtight container for up to a day at room temperature.

Hood Sour Cream Frosting:

Place the egg white and sugar in a mixing bowl fitted with a whisk attachment. Remove both the bowl and the whisk from the mixer and place the bowl over low heat on the stove. Use the whisk attachment to whisk the sugar and egg together to make a slurry. Keep whisking over low heat until the slurry is hot to the touch - poke your finger into the slurry and when you say, “OUCH!” then it is hot enough. Place the mixing bowl and whisk back on the mixer and whip on high speed for 3 to 5 minutes until the mixture whips up into a stiff meringue and it is cool to the touch. Reduce the speed to medium and add the butter bit by bit until it is all mixed in. Slowly add the confectioners sugar and the Hood Sour Cream. Keep whipping until smooth. Add the vanilla and salt and cinnamon (if using). Use immediately. Frosting may be stored in an airtight container for up to a week. Bring back to room temperature and re-whip to smooth it out.

Recipe created by Chef Joanne Chang