This mini red velvet whoopie pie recipe starts with the pre-packaged cake mix of your choice. Once you've made your mini sandwich cakes, you can fill them with plenty of sweet cream filling.
Heat oven to 350°F. Line cookie sheets with parchment paper.
Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.
Bake 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare Vanilla Creme Filling or Chocolate Creme Filling. Place 2 cakes, flat sides together with about 2 teaspoons filling. Maked about 4 dozen filled cakes.
Vanilla Creme Filling:
Beat butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling.
Chocolate Creme Filling:
Add 1/2 cup HERSHEY'S Cocoa and decrease powdered sugar to 2 cups.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.