Chocolate Chip Red Velvet Whoopie Pies
Source of Recipe
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Chocolate Chip Red Velvet Whoopie Pies
Taste of Home February/March 2015
Not yet rated.
Prep: 45 min. Bake: 10 min./batch + cooling
Yield: about 2 dozen.
Baking a fun treat is a must when my four grandchildren come for �Grandma Camp.� This year I�ll recruit the oldest, Henry, to help pipe the cake batter. �Linda Schend, Kenosha, Wisconsin
Ingredients:
� 1 package red velvet cake mix (regular size)
� 3 large eggs
� 1/2 cup canola oil
� 2 teaspoons vanilla extract
�
� FILLING:
� 1 package (8 ounces) cream cheese, softened
� 1/2 cup butter, softened
� 2 cups confectioners' sugar
� 1 cup (6 ounces) miniature semisweet chocolate chips
Directions:
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. Cut a 1/2-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag. Pipe 1-1/2x1-in. hearts onto parchment paper-lined baking sheets, spacing hearts 1 in. apart.
3. Bake 6-8 minutes or until edges are set. 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 of the cookies. Top with remaining cookies. Refrigerate leftovers.
1 whoopie pie equals 267 calories, 16 g fat (6 g saturated fat), 44 mg cholesterol, 194 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.
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