Mini Red Velvet Whoopie Pies

Photo by Helen (#1) C.
Adapted from hersheys.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hersheys.com

Ingredients

  • 1

    package (16.25 oz.) white cake mix

  • 1/3

    cup Cocoa

  • 1/2

    cup water

  • 1/2

    cup vegetable oil

  • 3

    eggs

  • 1

    tablespoon red food color

  • VANILLA CREME FILLING or CHOCOLATE CREME FILLING (recipes follow)

Directions

1 Heat oven to 350°F. Line cookie sheets with parchment paper. 2 Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet. 3 Bake 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare VANILLA CREME FILLING or CHOCOLATE CREME FILLING. Place 2 cakes, flat sides together with about 2 teaspoons filling. Makes about 4 dozen filled cakes. VANILLA CREME FILLING: 1/2 cup (1 stick) butter or margarine, softened 1/2 cup All-Vegetable Shortening 2 cups marshmallow creme 2-1/2 cups powdered sugar 1 tablespoon Vanilla Extract Beat butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling. CHOCOLATE CREME FILLING: Add 1/2 cup Cocoa and decrease powdered sugar to 2 cups.

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