Cherry Whoopie Pies
- 1 (10 ounce) jar maraschino cherries
- 1 (18-1/4
ounce) box red velvet cake mix
- 3 eggs
- 1/2 cup canola oil
- 1 teaspoon almond
- 1 (16 ounce) can cream cheese frosting
- 1 (12 ounce)
carton frozen whipped topping, thawed
- 1 (10 ounce) jar maraschino cherries, drained and chopped
- Cut 22 cherries in half (save remaining cherries for another use).
- In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed
for 30 seconds. Beat on medium for 2 minutes. Drop by tablespoonsful 2 inches apart
onto greased baking sheets. Top each with a cherry half.
- Bake at 350 degrees F for 8-10 minutes or until edges are set.
- Cool for 2 minutes before removing to wire racks to cool completely.
- For filling, beat frosting and whipped topping until blended; fold in cherries.
Spread filling on the bottoms of half of the cookies; top with remaining cookies.
- Store in the refrigerator.
Yield: about 2 dozen
Nutrition: 1 whoopie pie equals 290 calories, 14 g fat (5 g saturated fat),
26 mg cholesterol, 198 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein
Reprinted with permission from
the National Cherry Growers Foundation.