1 box Dark Chocolate Cake Mix
¾ cup Water
½ cup Vegetable Oil
1 Box Dark Chocolate Instant Pudding Mix
1 Gallon Resealable Plastic Bag
Step 1 Heat oven to 350º F.
Step 2 Line cookie sheets with parchment paper or lightly spray with nonstick baking spray.
Step 3 In a large bowl: beat cake mix, water, vegetable oil, eggs, and instant pudding mix with an electric mixer on low speed until moistened. Beat 1 minute longer on high speed.
Step 4 Pour the batter into the resealable plastic bag. Seal bag and cut a small hole off one of the bottom corners.
Step 5 Pipe batter into 36 small ovals onto the cookie sheets, about 1 inch apart to allow for spreading.
Step 6 Bake 10-12 minutes until set being careful not to over bake. Cool for 2 minutes on the cookie sheets before moving to cooling racks to finish cooling. Cool cookies completely before filling.
Step 7 Once cookies are cooled, flip 18 over to make the bottom of the whoopie pies.
Step 8 Using Cake Mate® White Decorating Icing, attach tip#12 and pipe a layer of filling on each bottom half.
Step 9 Place the 18 remaining cookies on top of the filling, flat side down to make the whoopie pie.
Step 10 Using Cake Mate® White Decorating Icing, attach tip#5 and pipe the laces on top of the whoopie pies.
Celebrate & Enjoy!