Salted Caramel Whoopie Pies
3 tablespoons water
3 large eggs
2/3 cup cold heavy cream
HEAT oven to 350°F. Line baking sheets with parchment paper. Beat cake mix, oil, water and eggs in large bowl with electric mixer on medium speed until moistened. Beat 1 minute.
DROP batter onto prepared baking sheets, 2 inches apart, using a medium scoop to make 28 mounds. Bake 10 to 12 minutes or until centers are set. Cool completely on parchment paper on wire racks.
BEAT cream in medium bowl with electric mixer on high speed until stiff peaks form. Blend in frosting and 1 tablespoon caramel topping.
REMOVE whoopie pies from paper. Using 2 flatware teaspoons, spoon 1 spoonful caramel topping onto center of flat side of 1 whoopie pie, scraping caramel off spoon with other teaspoon. Pipe or spread frosting mixture on flat side of another whoopie pie. Gently press both halves together. Repeat to fill remaining whoopie pies. Chill.
Serving Size (1 of 14 pies), Calories 560 (Calories from Fat 200), Total Fat 3g (Saturated Fat 8g, Trans Fat 2g), Cholesterol 55mg, Sodium 410mg, Total Carbohydrate 60g (Dietary Fiber 1g, Sugars 42g), Protein 4g, 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.