Comida Kraft
Recipe Box

Red Velvet Whoopie Pies

Prep Time
30
min.
Total Time
1
hr.
14
min.
Servings

18 servings

Prepare gorgeous and delicious Red Velvet Whoopie Pies today! These cream-filled, sugar-dusted Red Velvet Whoopie Pies are perfect to take to parties.

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What You Need

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Make It

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  • 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 onto bottom side of each of 18 cookies; cover with remaining cookies to make 18 sandwiches. Sprinkle with sugar before serving.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of these sweet hand-held pies with your loved ones.

Red Velvet Whoopie Pie "Cake"

Line bottoms of 2 (9-inch) round pans with waxed paper; spray lightly 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; spread with marshmallow mixture. Top with remaining cake layer, flat side down; sprinkle with powdered sugar just before serving.

Make Ahead

These delicious cakes can be baked ahead of time. Cool, then store in single layer on covered platter at room temperature up to 2 days before filling with cream cheese mixture as directed.

Easy Measure

Use a #40 scoop to easily portion the cake batter onto the prepared baking sheets and baking as directed.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 240
Total fat 9g
Saturated fat 6g
Cholesterol 10mg
Sodium 220mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 24g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I agree with others, the batter is too thick and it does not flatten out to the nice disc shape... I agree with others, the batter is too thick and it does not flatten out to the nice disc shape cookies you see in the photo, It puffs up when baking and is too thick to make into a dessert sandwich. I tried to spread the batter out a bit before baking, but that didn't work either. The flavor is good, and texture is nice. Would like to try again if a solution is offered.
Date published: 2012-12-24
Rated 1 out of 5 by from I tried this today and was not able to get the cakes to flaten out like the picture shows. I tried this today and was not able to get the cakes to flaten out like the picture shows. They rose like a cake would do and were way to thick to suit me. Any suggestions on how to fix this would be appreciated. I would like to try to fix them again but not if this is going to happen again.
Date published: 2012-10-26
Rated 4 out of 5 by from I read the past reviews before trying this recipe. I read the past reviews before trying this recipe. Instead of just egg whites, I used 3 whole eggs and the batter was not too thick and spread nicely to make round cookies. One thing that I would do next time is to make the cookies smaller because they end up quite big.
Date published: 2013-02-17
Rated 1 out of 5 by from I was very disappointed with this recipe. I was very disappointed with this recipe. I made Pumpkin Whoopie pies for Thanksgiving and they were great, these where not at all what I expected. They did not flatten out and they cracked on top. I will not use this recipe again.
Date published: 2012-12-22
Rated 1 out of 5 by from Terrible! Terrible! Used the cake version and the batter was like taffy, couldn't spread it in the pan and it didn't settle in the oven. The filling was blah and runny.
Date published: 2012-12-29
Rated 4 out of 5 by from My kids loved this! My kids loved this!
Date published: 2012-11-20
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