Desserts

Red Velvet Whoopie Pies

(6)

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photo by:kraft

time

prep:

30 min

total:

59 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) white cake mix

egg whites

3/4

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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deejayem

posted:2/17/2013

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.

kpentico

posted:12/29/2012

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.

bstephens9

posted:12/24/2012

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.

a cook

posted:12/22/2012

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.

a cook

posted:11/20/2012

My kids loved this!

summ726

posted:10/26/2012

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.