Page 174 - Betty Crocker - Halloween Cookbook

Chocolate Whoopie Pies

PREP TIME: 1 Hour 30 Minutes • START TO FINISH: 1 Hour 50 Minutes • 17 servings (1 whoopie pie)

1 box Betty Crocker® 1. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray
SuperMoist® dark or line with parchment paper.
chocolate cake mix
2. In large bowl, beat cake mix, water, oil, eggs and pudding with
¹ ⁄ ₂ cup water
electric mixer on low speed until moistened; beat 1 minute on high
¹ ⁄ ₂ cup vegetable oil
speed. Drop batter by heaping teaspoonfuls 2 inches apart on cookie
3 eggs sheets, making 34 cookies.
1 box (4-serving size) 3. Bake 11 to 13 minutes or until set (do not overbake). Cool
chocolate fudge instant
pudding and pie filling 2 minutes; remove from cookie sheets to cooling racks. Cool
mix completely, about 15 minutes.
4. For each whoopie pie, spread about 3 tablespoons frosting on
Filling and Decorations bottom of 1 cookie. Top with second cookie, bottom side down.
3 cups chocolate whipped Gently press cookies together. Roll edges of whoopie pies in sprinkles.
ready-to-spread frosting
(from two 12-oz 1 Serving: Calories 164; Total Fat 11g (Saturated Fat 6g); Sodium 158mg; Total Carbohydrate 14g
(Dietary Fiber 1g); Protein 2g Exchanges: 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1
containers)
Halloween sprinkles

Terrifying Tip

Don’t be afraid to make these whoopie pies all year-round using
different color sprinkles to reflect the season.

Betty Crocker Halloween Cookbook 172 • Frightful Cookies & Other Treats
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