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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies recipe
photo by:kraft
30 min
59 min
16 servings

What You Need

pkg.   (2-layer size) white cake mix
 egg whites
cup  water
Tbsp.  oil
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
Tbsp.   red food coloring
cups  JET-PUFFED Marshmallows
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
tub   (8 oz.) COOL WHIP Whipped Topping, thawed
Tbsp.  powdered sugar

Make It

HEAT oven to 350ºF.

BEAT first 4 ingredients in large bowl with mixer 2 min. Stir in melted chocolate and food coloring. Drop 2 Tbsp. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

MICROWAVE marshmallows in large microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.; cool slightly. Add cream cheese; mix until blended. Gently stir in COOL WHIP.

SPREAD 2 Tbsp. marshmallow mixture on bottom side of each of 18 cookies; top with remaining cookies. Sprinkle with sugar before serving.

Kraft Kitchens Tips

Red Velvet Whoopie Pie "Cake"
Line bottoms of 2 (9-inch) round pans with waxed paper; lightly spray with cooking spray. Prepare cake batter as directed on package, stirring in melted chocolate and food coloring. Pour into prepared pans. Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks. Cool completely. Prepare marshmallow mixture as directed. Place 1 cake layer, flat-side up, on cake stand; top evenly with marshmallow mixture. Top with remaining cake layer, flat-side down. Sprinkle with sugar before serving.
Make Ahead
Bake the cakes up to 2 days ahead. Place cakes on a platter. Cover tightly with plastic wrap. Fill as directed when ready to use.
Easy Measure
Use a #40 scoop to easily scoop cake batter onto baking sheets.
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