Whoopie Pie

Ingredients:

Sandwich cookies

• 1 package dry yellow sponge mix (for two 22cm cakes), such as Duncan Hines (see Note)
• 2 large eggs
• 60 g unsalted butter, melted

Filling

• 100 g white chocolate, coarsely chopped
• 90 g unsalted butter
• 1 package (200 g) of cream cheese, room temperature
• 0.5 cup powdered sugar
• 1 tsp vanilla extract
• 0.5 cups of multi-colored sprinkles

Preparation:

1. Preheat oven to 350°F (175°C). Spray 2 baking sheets with cooking spray.
2. In a large bowl, beat together the cake mix, eggs, butter, and 1/3 cup water with a mixer on medium speed until smooth and free of lumps.
3. Drop 1 tablespoon of the batter onto the prepared baking sheets (use an ice cream scoop for easy scooping), spacing them about 4 cm (1.5 in) apart. Bake until the edges are set but the centers are still soft, about 8 minutes.
4. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely (the rounded tops will collapse slightly). Bake another batch until all the dough is used.
5. Filling:
   
   Melt the chocolate and butter in a medium bowl in the microwave in 1-minute intervals, stirring until smooth. In a large bowl, beat the cream cheese with the powdered sugar and vanilla extract with a mixer on medium speed until smooth. Pour the chocolate-butter mixture into the cream cheese mixture and stir until smooth.
6. Sandwich cookies:
   
   Spoon about 1 tablespoon of filling onto the flat side of half a cookie. Top with the remaining cookie, pressing gently to spread the filling toward the edges. Roll the sides of the cookies in the sprinkles. Serve immediately or refrigerate overnight.
   
   Note
   
   Some ready-made cake mixes produce flatter, softer cookies. Others produce fluffier, denser cookies. Both are suitable for this cake..