Whoopie Pies

Whoopie pies are a relatively new discovery for me, although I understand that they have been around for quite some time.  There are tons of recipes all over the internet for all different kinds of whoopie pies, but if you want to keep it simple, then this is the recipe for you.  I have only made two batches of whoopie pies, but I imagine you can use any kind of boxed cake mix to make a large variety of simple and easy whoopie pies.  So far I have made devil's food and red velvet, which were both ridiculously delicious, but I have plans to try lemon cake with vanilla frosting, and white or yellow cake with chocolate frosting.

Another beautiful thing: you do NOT need to purchase special whoopie pie pans to make these.  A cookie sheet lined with parchment paper will suffice.  Parchment paper is a must have.

Preheat your oven to 375 degrees.

For the cake portion, you will need:
 A box of cake mix and the ingredients it calls for
A box of instant pudding mix (chocolate for chocolate cake, vanilla for white cake, etc. I used chocolate for red velvet as well.)

Mix the ingredients together, adding the pudding mix last.  Scoop onto a cookie sheet lined with parchment paper, making sure to leave plenty of space between them, as they will spread significantly.  Bake for 12-15 minutes, then drag the paper over to a cooling rack.  Let cool completely.

For the marshmallow fluff frosting, you will need:
1 lb butter
2 jars of marshmallow creme (use name brand)
1 lb of powdered sugar
2 tsp vanilla
***for cream cheese frosting, add 4 oz of cream cheese, more or less to taste***

Beat the butter until creamy, then add the marshmallow creme and vanilla.  Slowly add the powdered sugar and beat until fluffy.  Add the cream cheese if desired.  Spread onto cooled cakes and make into a sandwich. Voila!  Whoopie pie!!