Red Velvet Whoopie Pies

• 1 pkg. (2-layer size) white cake mix
• 3 egg whites
• 3/4 cup water
• 2 Tbsp. oil
• 4 oz. Baker's Semi-Sweet Chocolate, melted, cooled
• 1 Tbsp. red food colouring
• 4 cups Jet-Puffed Miniature Marshmallows
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened
• 3 cups thawed Cool Whip Whipped Topping
• 1 Tbsp. icing sugar

1. Heat oven to 350 degrees F.
2. Beat first 4 ingredients in large bowl with mixer until blended.
3. Add melted chocolate and food colouring; mix well.
4. Drop 2 Tbsp.
5. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.
6. Bake 12 to 14 min.
7. or until toothpick inserted in centres comes out almost clean.
8. Cool on baking sheets 3 min.
9. Remove to wire racks; cool completely.
10. Microwave marshmallows in large microwaveable bowl on HIGH 2 min.
11. or until melted, stirring after 1 min.
12. ; cool slightly.
13. Add cream cheese; stir until melted.
14. Gently stir in Cool Whip.
15. Spread 2 Tbsp.
16. marshmallow mixture onto bottom side of each of 18 cookies; top with remaining cookies.
17. Sprinkle with sugar.

white cake, egg whites, water, oil, chocolate, red food colouring, jet, cream cheese, topping, icing sugar

Taken from www.kraftrecipes.com/recipes/red-velvet-whoopie-pies-143760.aspx (may not work)