Think of it as a big cookie ... :-)
Welcome to the 2020 version of the
Virtual Cookie Exchange @ Just Let Me Quilt!
Here is my recipe for the year:
Black Moons
These are my original recipe cards from the 60s.
In my childhood, Black Moons were unfrosted.
In this baking, it is one big Black Moon.
When I was a teenager, I actually typed and numbered my recipe cards.
This is one of those local recipes, passed from person to person,
was printed in recipe columns in the local paper,
and eventually found the way into church and school and community cookbooks.
At some point, I decided that buttermilk gave my chocolate cake an extra taste boost.
By the time, I was on recipe card #45, I was handwriting, rather than typing.
Because I Love Chocolate, I also decided to frost my Black Moons.
Never can have too much dark chocolate .... mmmmmmmm!
Frosted or unfrosted, these tasty treats were indeed called "Black Moons"
in my corner of the planet and here is some proof ...
Image Source and Story Here
In answer to the question,
"Yes! I remember this! The bakery was in my hometown.
When we were kids in the 50's and 60's,
my brother and I were occasionally lucky enough to share
a twin package of these out of this world goodies.
They were not frosted.
They were big puffy halves of chocolate cake rounds.
I have never been able to make them rise as much as those bakery delights.
The bakery was "Stoddards" and, if my memory is correct,
it was on Mammoth Road in Lowell, MA.
We never called them whoopie pies.
I never heard the term whoopie pie until I was much older.
Black Moons are not "whoopee pies" in my vocabulary,
but whatever you call it, it is all good!
Also the thick white filling was not frosting and always made with "marshmallow creme."
You can find a free downloadable recipe booklet
Here on the Marshmallow Fluff Website
which does include a recipe for "Whoopie Pies."
I made "Black Moons" for my kiddos all the time and at some point it became the
requested birthday treat for my son whose special day is in November.
So this Big Black Moon became a fall birthday cake.
For the cake version, I doubled the recipe and baked it in a 10" springform pan,
split it into layers and added the fluffy filling.
I preheated my oven to 350 degrees F and baked about 45 minutes.
This could also be baked in two 8" layer pans at 350 for about 22-25 minutes.
I did not double the filling or chocoalte icing recipes.
After icing with the chocolate, I added fall "Jimmies" to make it seasonal.
I my region, these are called "jimmies" ... not "sprinkles" ... ;)
Whatever you call it this is so good!
Please enjoy the goodies at all of today's bloggers:
December 1
Creatin' in the Sticks
Doreen – Just Let Me Quilt Guest
Bumbleberry Stitches
Home Sewn By Us
Quilt Schmilt
Food for Thought
Life in the Scrapatch (you are here)
Ms P Designs USA
Just Sew Quilter
Cathie's Craftworks
Cynthia's Creating Ark
Before you go, if you are interested in the quilt under my Black Moon Cake,
it is my new tree skirt which I made for Christmas in July.
Starburst Tree Skirt
This tree skirt is made using a quilt-as-you-go method.
I made this tree skirt following the
@
It is made using this
Free Wedge Template @ Gotham Quilts
May you are yours have a sweet and happy and healthy holiday season!
Pass the cookie tray, please.
:-)
