In the News: UMES Kitchen Insider

Chef Levin Bailey-Donaldson III is at it again! This time, he's on the news. ABC WMDT 47 news correspondent Lenita Wesson met with Chef Levin and Catering Director Amanda Walton to discuss a seasonal treat- pumpkin whoopie pies.

Can't view the video? Click here.

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Want the recipe to this fall favorite? Take a look below.

Whoopie Pie: Pumpkin Cake

Yields: 80 Portions

Size 1 x tbsp

Preparation Time 10 mins

Cooking Time 10 mins

Total Recipe Cost $8.24

Cost per Serving $0.10

Ingredients

2-1/2 pound Mix, Cake, White

8 ounce Mix Pudding Instant Vanilla

1.5 cup Pumpkin, Canned

4 tsp Spice, Pumpkin Pie

3-1/2 cup Water, Tap

Preparation Method

1. In the bowl from a stand mixer, combine all ingredients and mix according to package directions.

2. Drop by Tablespoons on to baking sheets lined with parchment paper.

3. Bake at 300 degrees (convection) for 7-10 minutes.

4. Let cool some. Then spread the icing/filling (recipe below) on the bottom of a cake and top with another cake.

Filling/Icing:

Mix the following together: 3 cups Powdered Sugar, 1/3 cup butter, 1.5 tsp vanilla, 6 Tablespoons of Milk, and 1 cup Cream Cheese

#Appreciation #UMES #CulinaryCookbook