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Ingredients
Scale
- 1 (15.25 ounce) box red velvet cake mix
- 1 (3.4 ounce) box chocolate instant pudding
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- Red food dye (optional)
- 2 (16 ounce) tubs cream cheese frosting (or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix red velvet cake mix and chocolate pudding in a bowl. Add water, vegetable oil, and eggs. Blend until smooth.
- Scoop 1/4 cup of batter for larger whoopie pies onto the baking sheets, spacing them 2 inches apart.
- Bake for 7 to 10 minutes, until they spring back when pressed.
- Cool completely on a wire rack.
- Pipe or spread cream cheese frosting on the flat side of one cake and top with another cake.
- Serve immediately or refrigerate in an airtight container.
Notes
For deeper color, add more red food dye.
Ensure eggs are at room temperature for smoother batter.
Test your oven temperature for accurate baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 14
- Sodium: 240
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 50