Mini Whoopie Pies
3 large eggs
3/4 cup water
1 (8 oz.) package cream cheese, softened
1 (15 oz.) container
HEAT oven to 350° F. Line cookie sheets with parchment paper.
BEAT cake mix, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
DROP batter onto prepared cookie sheets, preferably using a medium scoop (2 tablespoons). Spread batter into 2 1/4-inch diameter circles, 2 inches between pies. Bake 7 to 9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.
BEAT cream cheese in small bowl until light and fluffy with electric mixer on medium speed. Add frosting, mixing until blended. Place half of pies flat side up. Spread with 2 tablespoons filling in center of each. Top with remaining pies, rounded side up. Press gently to spread filling. Chill until ready to serve.
Serving Size (1/24 of recipe), Calories 200 (Calories from Fat 120), Total Fat 14g (Saturated Fat 4g, Trans Fat 2g), Cholesterol 35mg, Sodium 200mg, Total Carbohydrate 25g (Dietary Fiber 3g, Sugars g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.