All Natural Chocolate Chunk & Almond Butter Whoopie Pies

• 1 (16 1/2 ounce) boxdreams gluten-free chocolate cake mix
• 13 cup room temperature water
• 2 eggs
• 14 cup grapeseed oil
• 8 ounces dark chocolate, diced into small chunks
• 2 cups powdered sugar
• 1 cup fresh ground almonds
• 12 cup heavy cream
• 1 teaspoon vanilla
• 14 cup honey
• 12 cup unsalted butter, softened
• 2 teaspoons xanthan gum

1. Preheat oven to 350.
2. Line 4-15x10 1/2 inch jelly roll pans with Reynolds Wrap Foil.
3. Grease each foil-lined pan with 1/2 Tbsp unsalted butter, softened.
4. Beat cake mix, water, eggs, and grapeseed oil.
5. Stir in dark chocolate chunks.
6. Batter will be thick.
7. Drop by slightly rounded tablespoons onto prepared pans, 12 per pan, approximately 1 1/2 " apart.
8. Bake 8-10 minutes or until toothpick inserted in the middle comes out clean.
9. Let cool 2 minutes on baking pan then transfer to wire racks to cool completely.
10. Meanwhile, whip up the filling by beating together the powdered sugar, ground almonds, heavy cream, vanilla, honey, unsalted butter, and xanthan gum.
11. Drop 3 tablespoons of filling in the center of 24 of the cooled, chocolate cakes.
12. Carefully top those cakes with the remaining 24 cakes, pressing lightly to spread filling.
13. Wrap individual pies in Reynolds Clear Plastic Wrap and refrigerate until ready to eat!

chocolate cake, water, eggs, grapeseed oil, chocolate, powdered sugar, fresh ground almonds, heavy cream, vanilla, honey, unsalted butter, xanthan gum

Taken from www.food.com/recipe/all-natural-chocolate-chunk-almond-butter-whoopie-pies-487875 (may not work)