1 package red velvet cake mix (regular size)
3 large eggs, room temperature
1/2 cup canola oil
2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup miniature semisweet chocolate chips
1. Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes.
2. Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag. Pipe 1-1/2x1-in. hearts onto parchment-lined baking sheets, spacing hearts 1 in. apart.
3. Bake until edges are set, 6 to 8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
4. For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Baking a fun treat is a must when my four grandchildren come to stay for “Grandma Camp.” Sometimes the grandkids help by piping the cake batter.
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
YIELD: about 2 dozen.
1 whoopie pie: 267 calories, 16g fat (6g saturated fat), 44mg cholesterol, 194mg sodium, 30g carbohydrate (23g sugars, 1g fiber), 2g protein.