MOON PIE BIRTHDAY CAKE RECIPES
CHOCOLATE WHOOPIE PIE {WITH CAKE MIX} - CAKEWHIZ
Classic quick and easy chocolate whoopie pie recipe with creamy marshmallow filling. Soft, moist, made with simple ingredients. Starts off with cake mix.
Provided by CakeWhiz
Categories Dessert
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 5
Steps:
- In a large mixing bowl, add butter, eggs, sour cream and mix until smooth.Add cake mix and mix until just combined.
- Use a small ice cream scooper to scoop out small portions of the dough onto a cookie tray, lined with parchment paper. You should be able to make about 24 small cookies.
- Chill in the freezer for 20 minutes.
- Bake at 350 degrees for about 10 minutes or until cookies are slightly cracked on top and firm around the edges.
- Allow the cookies to cool down completely.
- While the cookies are cooling, prepare the marshmallow filling.
- Attach a large round tip to a piping bag and fill it with this frosting.
- Flip half the cookies and top them with a swirl of frosting. Place another cookie on top and press gently to secure the two cookies together into a sandwich. Enjoy!
Nutrition Facts : Calories 404 kcal, CarbohydrateContent 52 g, ProteinContent 3 g, FatContent 21 g, SaturatedFatContent 8 g, CholesterolContent 63 mg, SodiumContent 453 mg, SugarContent 37 g, ServingSize 1 serving
EASY WHOOPIE PIES RECIPE - BETTYCROCKER.COM
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by Arlene Cummings
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350 , CarbohydrateContent 46 g, CholesterolContent 30 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Sandiwch cookie, SodiumContent 330 mg, SugarContent 34 g, TransFatContent 0 g
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