-I combined this recipe for the cakes with another recipe I found online for filling. Apparently, the filling should only be made with shortening, and not butter to be "authentic" Whoopie Pies. I decided to stick with the recommendation to make the filling with shortening, but think next time I'll try a mixture of shortening and butter.
-The original recipe calls for dropping the batter by 1/4 cup measurement onto cookie sheet. I thought this was WAY too big, so I reduced the amount of batter to 1 tablespoon per "cake or pie".
-Even though every review I read said the pies were better the second day, I thought they were best fresh