1. Heat oven to 350°F. Line cookie sheets with parchment paper.
2. Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare VANILLA CREME FILLING or CHOCOLATE CREME FILLING. Place 2 cakes, flat sides together with about 2 teaspoons filling. Maked about 4 dozen filled cakes.
VANILLA CREME FILLING:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup CRISCO All-Vegetable Shortening
2 cups marshmallow creme
2-1/2 cups powdered sugar
1 tablespoon McCORMICK Vanilla Extract
Beat butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling.
CHOCOLATE CREME FILLING: Add 1/2 cup HERSHEY'S Cocoa and decrease powdered sugar to 2 cups.