Reviews & Comments

I love making this for my family. Every crumb is eaten.lol I prefer to serve at room temperature. Love love love this recipe.

I also made the cake as directed on the box, with my high-altitude adjustments as always. I used an 8" pan to make the layers a little thicker. After cooling I put one layer in the freezer for an hr or so to firm it up before splitting the layer. (Saved the other layer for this weekend - yum!) Had no problem with the filling at all, it looked/spread just like the pic. But next time I will only use 1/2 c. butter in the filling instead of 3/4 - just a bit too buttery/greasy for my taste. I highly recommend chilling the cake before spreading the filling. My first attempt at ganache was a huge success! The whole cake was a huge success for my granddaughter's 15th birthday. :)

This cake was much too dry using the recipe as is (only baked it 14 minutes). Next time, I will try using the recipe directly off the Betty Crocker SuperMoist cake mix as is. The filling was excellent, as well as the ganache topping (also refrigerated this a bit before spreading on the cake). The cake tasted better refrigerated as the ganache frosting was very fudgey chilled.

This came out even better then I could have imagined! Yes, the filling ran out but next time I'll make sure to put it immediately into the fridge. The Ganache and the filling both weren't sweet which can be a downfall for a lot of Whoopie Pies. My husband and son loved it and I've already got orders for 4 more from my friends LOL..that's a winning recipe in my book!

I made this the other night. Was VERY good except my filling ran out of between the cakes. Had more on the plate then in between. I'm thinking maybe I didn't whip it long enough but I'm not sure. Probably won't know since I don't plan on making it again.