Big Al's Red Velvet Whoopie Pies

Preheat oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

n a mixing bowl, combine the Red Velvet Cake Mix (1 box), Eggland's Best Classic Eggs (3), Vegetable Oil (1/2 cup) and Water (1/2 cup) with a hand mixer. Beat for about 3 minutes until the batter is smooth and creamy.

Using a spoon or scoop, measure even amounts of batter onto the parchment paper. Place them a couple of inches apart to allow for expansion during cooking.

Bake for 7-9 minutes.

Remove from the oven and let cool for 5 minutes. Transfer to a wire rack and cool completely. Repeat the process until all of the batter has been used. Use a new sheet of parchment paper with each batch.

While the cakes are baking, make the buttercream frosting. On high speed using a hand held mixer, cream the Butter (1 cup) until light and fluffy. Gradually add the Powdered Confectioners Sugar (4 cups). Continue to mix for 5 minutes until smooth and fluffy.

Spoon the frosting into a decorating bag. Snip the end off, and swirl a layer of icing on the inside of a cake. Place another cake on top

Decorate the top of each whoopie pie as desired.