Thursday, September 16, 2010

Red Velvet Whoopie Pies

Get ready for a sugary chocolate overload kiddies! I made Whoopie Pies a few weeks back, and they were super yummy! I was only able to eat 1/4 of them because if I had eaten all of it, I would have been bouncing off the walls! They are super moist and super huge, so the recipe that I am giving you only makes 9 cookies. You can make them smaller if you choose.
1 Box Devils Food Cake Mix
3/4 Cups Water
1/2 Cup Veggie Oil
3 Eggs
2 Tablespoons red food coloring (I have used both the liquid ones and the gel, they both work fine)
1 Box (4-serving size) chocolate instant pudding and pie filling mix.

Heat oven to 350. Lightly spray cookie sheets with cooking spray.
In a large bowl, beat cookie ingredients with an electric mixer on low speed until moistened. Beat 1 minute longer on high speed.
Drop batter by 1/4 cupfuls onto sprayed cookie sheets, 2 inches apart.
Bake 12-15 minutes or until completely set (do not overbake.) Cool for 2 minutes, then place on cookie racks to cool. Cool completely for 15 minutes.
Side note: You have to let the cookies completely cool, otherwise your filling will run out and it will be very messy, like so...
1 Cup butter or margarine, softened
2 Cups Marshmallow Creme (2 jars)
1 1/2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract

In a large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy.
For each cookie pie, spread about a 1/4 cupful of filling on the bottom of 1 cooled cookie.
Top with remaining cookie.
If you would like to make your cookie smaller, prepare using 2 tablespoons batter, bake 8-10 minutes. These will make them more cookie like instead of a cake-like pie.
Recipe courtesy of Pillsbury

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