This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
3 egg whites
3/4 cup water
2 Tbsp. oil
4 oz. Baker's Semi-Sweet Chocolate, melted, cooled
1 Tbsp. red food colouring
4 cups Jet-Puffed Miniature Marshmallows
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
3 cups thawed Cool Whip Whipped Topping
1 Tbsp. icing sugar
Add To Shopping List
How do I make it ?
Heat oven to 350ºF.
Beat first 4 ingredients in large bowl with mixer until blended. Add melted chocolate and food colouring; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.
Bake 12 to 14 min. or until toothpick inserted in centres comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Microwave marshmallows in large microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.; cool slightly. Add cream cheese; stir until melted. Gently stir in Cool Whip.
Spread 2 Tbsp. marshmallow mixture onto bottom side of each of 18 cookies; top with remaining cookies. Sprinkle with sugar.
Kraft Kitchen Tips!
Red Velvet Whoopie Pie "Cake"
Line bottoms of 2 (9-inch) round pans with waxed paper; lightly spray with cooking spray. Prepare batter as directed; pour into prepared pans. Bake 22 to 25 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove to wire racks. Cool completely. Prepare marshmallow mixture as directed. Place 1 cake layer, top-side down, on plate; top with marshmallow mixture. Top with remaining cake layer, top-side up. Sprinkle with 1 Tbsp. sugar.
Cakes can be baked ahead of time. Cool, then place on platter. Cover tightly with plastic wrap. Store at room temperature up to 2 days. Prepare marshmallow filling just before serving. Use to fill cakes as directed.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 6 g
Cholesterol 10 mg
Sodium 250 mg
Total carbohydrate 39 g
Dietary fibre 1 g
Sugars 28 g
Protein 3 g
18 servings, 1 pie (72 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.