Ingredients
1
box Betty Crocker™ Super Moist™ devil’s food cake mix
3
eggs
1/2
cup water
1/2
cup vegetable oil
3/4
cup butter, softened
1
jar (7 oz) marshmallow creme
1/2
cup caramel topping
1
teaspoon coarse sea salt
1
teaspoon vanilla
3/4
cup powdered sugar
Preparation
Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended. Slowly add powdered sugar and beat 5 minutes longer.
For each whoopie pie, spread 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.
