Fall is the perfect time for creating beloved desserts, and whoopie pie is always
a winning choice. This spiced up version of the traditional favorite draws its flavor
from Musselman’s Apple Butter, with an old-fashioned taste that is the essence of
1 box spice cake mix, dry
1 1/2 cups Musselman’s Apple Butter
1/2 cup vegetable oil
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
3 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Line baking sheet with parchment paper or silpat
In large bowl, mix together dry cake mix, apple butter, oil and eggs until smooth.
Let stand 3-4 minutes.
Spoon batter onto prepared baking sheet, one heaping, rounded tablespoon at a
time. Space about 2 inches apart.
Bake about 14 minutes and let cool completely.
To make cream cheese frosting, beat together cream cheese, butter and powdered
sugar until fluffy.
Add milk and vanilla extract, and beat another 1-2 minutes.
Frost flat side of each "pie" half with frosting and place halves together.
Store in sealed container in refrigerator.
Marshmallow Creme can be substituted for cream cheese frosting.
Source: Musselman's (musselmans.com) through Family Features.