From HERSHEY’S
Makes 48 filled cookies

This mini red velvet whoopie pie recipe starts with the pre-packaged cake mix of your choice, then filled with your choice of vanilla or chocolate sweet cream filling.

INGREDIENTS
1 package of white cake mix (16.25 ounce)

1/3 cup of HERSHEY’S Cocoa

1/2 cup of water

1/2 cup of vegetable oil

3 eggs

1 tablespoon of red food color

FOR THE VANILA CRÈME FILLING (chocolate version below)
1/2 cup of butter or margarine, softened

1/2 cup of CRISCO All-Vegetable Shortening

2 cups of marshmallow creme

2 1/2 cups of powdered sugar

1 tablespoon of MCCORMICK Vanilla Extract

DIRECTIONS
1.Heat oven to 350 degrees. 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 the center 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. Make about 4 dozen filled cakes.

4.For the Vanilla Creme Filling, beat the 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. For the Chocolate Creme Filling, add 1/2 cup HERSHEY’S Cocoa and decrease powdered sugar to 2 cups.

Find this recipe and more holiday treats at hersheyland.com