Pennsylvania Dutch Groundhog Chucks

Written by on in Cookies and Bars, Desserts

These delicious treats are similar to whoopie pies. The chocolate cake like batter resembles the shape of a small hamburger bun. The filling is light and fluffy and has just a hint of sweetness. When I was still working, it was a tradition for me to bake these for my co-workers on Ground Hogs Day.

How did I come across this recipe? Well, about 45 years ago, I worked at an insurance company and my boss, who was newly engaged, brought in a tray of these “whoopie pies” that his fiancee’ baked. They were so tasty, I had to have the recipe. I’ve racked my brain trying to remember his name, but to no avail. So Mr.?, I thank you for this recipe and hope your life has been filled with happiness and love!

Pennsylvania Dutch Groundhog Chucks
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Pennsylvania Dutch Groundhog Chucks

Recipe by Diane BeckerCourse: Cookies and Bars, Desserts
Servings

28

servings

Ingredients

  • 2 c. sugar

  • ½ c. Crisco

  • 2 eggs

  • 4 c. flour

  • 2 tsp. baking soda

  • ½ tsp. baking powder

  • ½ tsp. salt

  • ½ c. Dutch cocoa

  • ½ c. milk

  • 1 T. vinegar

  • 1 cup boiling water

  • 1 tsp. vanilla

  • Filling

  • 1 egg, beaten well

  • 1 cup sugar

  • 1 teaspoon vanilla

  • 3/4 cups evaporated milk

  • 1 cup crisco

  • 1/8 teaspoon salt

Directions

  • Preheat oven to 400 degrees
  • Cream 2 c. sugar with ½ c. Crisco until smooth.
  • Add the eggs and beat until well blended.
  • Add the flour, baking soda, baking powder, salt and Dutch cocoa, mixing well.
  • Add the vinegar to the milk and stir (milk will slightly curdle).
  • Add the milk, boiling water and the vanilla to the flour mixture & blend well.
  • Drop like cookies onto ungreased cookie sheet ( I line my cookie sheets with parchment paper )
  • Bake for 10 minutes.
  • Remove from cookie sheet and cool thoroughly. When cooled, fill with “filling”.
  • To prepare filling:
  • In a large bowl, beat 1 egg until stiff.
  • Add 1 cup sugar, I tsp. vanilla, the canned milk, 1 c. Crisco and the salt.
  • Beat at high speed for 20 minutes or more (until fluffy).
  • Place filling between two chucks (like a mini hamburger bun ).
  • Refrigerate until ready to serve

Notes

  • I use a cookie scoop to drop the batter onto the cookie sheets so they are uniform in size, which makes it easier when it comes time to “fill” the “chucks”.

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