Chocolate Shortcake Whoopie
Move over, cupcakes. Serve these pretty pink pies at your kidÂ’s next party (or just at dinner next Tuesday).
- 1 box (18.25-oz) chocolate cake mix
- 1 box (18.25-oz) butter-flavored cake mix
- 4 eggs
- ⅔ cup vegetable oil
- 3-4 cups fruit of your choice (strawberries, raspberries, pears, etc.), cut up
- 2 recipes whipped cream
- Berry ice cream topping or syrup (optional)
Preheat oven to 325 degrees and line cookie sheets with parchment paper.
In a large bowl, combine cake mixes, eggs and oil and mix well.
Form dough into 2-inch balls and place on cookie sheet. Flatten balls slightly.
Bake for 10-12 minutes until firm.
While cake-cookies are cooling, chop up fruit and make whipped cream.
To assemble, lay one cake-cookie flat side up on a plate and top with about ¼ cup of fruit. Top fruit with a large dollop of whipped cream and drizzle with berry syrup (if using). Top with another cake-cookie, flat-side down. Serve immediately.
- Do not make these in advance. Store the fruit, whipped cream and cakes separately until ready to serve.
Submit!
