Red Velvet Cake Whoopie Pies

My sister and I wanted to try these immediately after seeing the recipe on Six Sisters' Stuff, and she gets the credit for making them.

Red Velvet Cake is always a crowd pleaser.  For me, anything topped with cream cheese frosting is a winner. Now, take those two wonderful things and put them in cookie form....BRILLIANT!  I actually like these better than the traditional cake.

Unlike whoopie pies I've had from the grocery bakery, these cookies are flatter and less cake-like, which is what I prefer.  We also made these a littler bigger.  (Why wouldn't you?)

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Red Velvet Cake Whoopie Pie/Sandwich Cookies

1 (18.25 oz) box of red velvet cake mix

2 eggs, lightly beaten

1/2 cup vegetable oil

Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

2 teaspoons milk

1 teaspoon vanilla

3-4 cups powdered sugar (depending on the consistency you like)

Directions:

Preheat the oven to 375 degrees.  Mix together the cake mix, eggs, and oil in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

In a large bowl combine cream cheese, butter, milk, and vanilla. Add the powdered sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Repeat with the remaining cookies.  We like to place them, two at a time, in freezer bags and store in the icebox. We eat them right out of the freezer.

Makes about 15-20 sandwich cookies (depending on how big you make your cookies).