Chocolate Raspberry Whoopie Pies 
Yield: 20 whoopie pies

For the Cake Layers 
½ cup butter
1 cup brown sugar
1 egg
¼ cup Hershey’s cocoa
2 cups Pamela’s Products Baking & Pancake Mix
2 teaspoons baking powder
1 teaspoon salt
1 cup skim milk
1 teaspoon vanilla extract

For the Filling
1 ½ cups powdered sugar
1 cup butter
2 cups marshmallow fluff
½ cup raspberry preserves

1. Preheat the oven to 350 degrees F. Grease a whoopie pie baking pan or a regular baking sheet and set aside.
2. In the bowl of a standing mixer, cream together butter, sugar, and egg. Add the milk and vanilla.
3. In a separate bowl, sift together cocoa, Pamela’s Baking & Pancake Mix, baking powder, and salt.
4. Add the dry ingredients into the mixer and mix on medium speed until well combined.
5. If using a whoopie pie baking sheet, divide the batter into the 20 circle molds. If you’re using a regular baking sheet, drop the batter in 1/8 cup dollops, leaving about 2 inches between cakes.
6. Bake 12 to 15 minutes, or until each cake is firm to the touch.
7. Remove from the oven and cool completely.
8. To make the filling, combine powdered sugar, butter, marshmallow fluff, and raspberry preserves. Mix with an electric mixer until well combined.
9. Spread a generous portion of the filling on the flat side of a piece of cake. Top with another cake and press down gently to evenly distribute the filling. Repeat with all of the cakes to make 20 pies.
10. Serve with a glass of milk!