Red Velvet Whoopie Pies

Prep Time: 30 Minutes

Yields: 15 Whoopie Pies


Every Thursday in the month of July, Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Abby McKey of St. Amant is 12 years old and attends Lake Elementary School. She learned to cook from her grandmother and by watching her favorite cooking shows. Abby enjoys making these red velvet whoopie pies for the whole family.


1 (18.25-ounce) package Duncan Hines® Red Velvet Cake Mix

1 (16-ounce) container Duncan Hines® Home-Style Cream Cheese Frosting

2 eggs

½ cup cooking oil


Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside. In a large mixing bowl, combine cake mix, eggs and oil. Blend well. Shape mixture into 1-inch balls. Place balls on prepared cookie sheet and flatten the top slightly. Bake 12–15 minutes or until set. Remove from oven and allow to cool. For each cookie pie, spread cream cheese frosting on the bottom of one cooled cookie then top with second cookie, bottom-side down.