Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Print football template; slide under parchment as guide for piping batter.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Kick off your next tailgate with these almost-too-cute-to-eat whoopie pies.
Watch how to make them step-by-step on HSTV.com.
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.25 oz) pkg Hy-Vee devil's food cake mix | ||
| 1 (3.9 oz) pkg Hy-Vee instant chocolate pudding mix | ||
| ¾ c. water | ||
| 3 Hy-Vee large eggs | ||
| ½ c. Hy-Vee vegetable oil | ||
| 3 c. Hy-Vee whipped vanilla frosting | ||
| white decorator frosting with writing tip, for decorating |
Things To Grab
- Cookie sheets
- Parchment paper
- Medium bowl
- Electric mixer
- Resealable plastic bag
- Wire cooling rack
Directions
Beat cake mix, pudding mix, water, eggs and vegetable oil in an electric mixer on low speed until just mixed. Beat on medium speed for 2 minutes. Fill a resealable sandwich bag 2/3 full with batter. Snip one corner. Squeeze batter out of bag to outline and fill in football shapes on parchment paper, mounding slightly in the center. Refill sandwich bag with batter as needed. Bake 12 to 13 minutes or until tops are firm. Let cookies stand on cookie sheet for 2 minutes before sliding parchment paper onto a wire rack to cool completely. Carefully remove cookies from parchment when they are cool.
Spread about 1-1/2 tablespoons frosting on the flat side of half of the cookies; top with remaining cookies, flat side down. Pipe decorator frosting on footballs to resemble football laces.
Nutrition facts
Servings
200 Calories per serving
1 whoopie pie
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 230mg
- Total Carbohydrates: 27g
- Protein: 1g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%