Black Velvet Whoopie Pies
Black Velvet Whoopie Pies
Dive into the spirit of the season with a tempting new take on red velvet cake. These mini cake sandwiches pop with Jack-O-Lantern Orange, Frankenstein Green and Phantom Purple fillings that can be customized to your taste with flavors like Orange, Lemon and Raspberry.Recipe courtesy of McCormick
Prep Time
30
minutes
Cook Time
8
minutes
Servings
24
Total time: 38 minutes
Ingredients
- 1 package (2-layer size) german chocolate cake mix with pudding
- 1/2 cup water
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 3 tablespoon mccormick® black food color
- 3 eggs
- 1 tablespoon mccormick® all natural pure vanilla extract
- 1/2 cup (1 stick) butter, softened
- 1 and 1/2 cups confectioners' sugar
- 1 jar (7 ounces) marshmallow creme
- 1/2 teaspoon mccormick® pure orange extract
- 1/2 teaspoon mccormick® red food color
- 1/2 teaspoon mccormick® yellow food color
Directions
- Preheat oven to 350°F.
- Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
- Beat on medium speed 2 minutes.
- Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets (cookies will spread so avoid crowding them on baking sheet).
- Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking.
- Cool on baking sheets 1 minute.
- Remove to wire racks; cool completely.
- Beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy.
- To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie.
- Top with a second cookie, pressing gently to spread the filling.
- Repeat with remaining cookies and filling.
- Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.