Peanut Butter-Filled Whoopie Pies

Ingredients

	Amount Per Serving	% DV *
Calories	380
Calories from Fat	190
Total Fat	21 g	32% DV
Saturated Fat	4 g	20% DV
Trans Fat	2 g
Cholesterol	45 mg	15% DV
Sodium	280 mg	12% DV
Total Carbohydrates	43 g	14% DV
Dietary Fiber	2.0 g	8% DV
Sugars	27 g
Protein	6 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		15% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

190

Total Fat

21 g

32% DV

Saturated Fat

4 g

20% DV

Trans Fat

2 g

Cholesterol

45 mg

15% DV

Sodium

280 mg

12% DV

Total Carbohydrates

43 g

14% DV

Dietary Fiber

2.0 g

8% DV

Sugars

27 g

Protein

6 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

15% DV

	Amount Per Serving	% DV *
Calories	380
Calories from Fat	190
Total Fat	21 g	32% DV
Saturated Fat	4 g	20% DV
Trans Fat	2 g
Cholesterol	45 mg	15% DV
Sodium	280 mg	12% DV
Total Carbohydrates	43 g	14% DV
Dietary Fiber	2.0 g	8% DV
Sugars	27 g
Protein	6 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	6% DV
Iron		15% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

190

Total Fat

21 g

32% DV

Saturated Fat

4 g

20% DV

Trans Fat

2 g

Cholesterol

45 mg

15% DV

Sodium

280 mg

12% DV

Total Carbohydrates

43 g

14% DV

Dietary Fiber

2.0 g

8% DV

Sugars

27 g

Protein

6 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

6% DV

Iron

15% DV

1 package BETTY CROCKER Milk Chocolate Cake Mix (15.25 oz.)

1/2 cup HERSHEY'S Cocoa

1/2 cup water

1/2 cup CRISCO Vegetable Oil

3 eggs

PEANUT BUTTER CREME FILLING (recipe follows)

Directions

1. Heat oven to 350°F. Line cookie sheets with parchment paper.

2. Combine cake mix, cocoa, water, oil and eggs, beating until well blended. Drop by 2 level tablespoonfuls onto prepared cookie sheets.

3. Bake 8 to 10 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare PEANUT BUTTER CREME FILLING. Place 2 cakes, flat sides together with about 2 tablespoons filling. About 14 filled cookies.

PEANUT BUTTER CREME FILLING

1 can (12 oz.) BETTY CROCKER Whipped Fluffy White Frosting

1/2 cup REESE'S Creamy Peanut Butter

1 teaspoon McCORMICK Vanilla Extract

Beat frosting, peanut butter and vanilla in medium bowl until well blended and fluffy. About 2 cups filling.