Makes 12 pies (24 halves)

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter

1/2 cup vegetable shortening

1/2 cup packed brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 ounce (1 small bottle) red food coloring

1 cup buttermilk

Cream Cheese Filling:

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

3 1/2 cups (one 16-ounce box) confectioners' sugar

1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, baking powder, baking soda and salt onto a sheet of waxed paper.

3. In the work bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.

4. Add half the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

5. Using a spoon, fill whoopie pie pan two-thirds full with batter and bake, then cool according to directions. Or drop about 1 tablespoon of batter onto one of the prepared sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

6. For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth, about 4 minutes.

7. To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.

For additional recipes for Whoopies Classic Chocolate Whoopie Pies With Buttercream Filling and Lemon Whoopie Pies With Coconut Cream Filling go to seattletimes.com/food

From "Whoopie Pies" (Chronicle Books) by Sarah Billingsley and Amy Treadwell)