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1
Preheat oven to 350u00b0F. Note: the original cookie recipe called for 8 to 10 minutes at 375u00b0F, but I found that baking slightly longer at 350u00b0F worked better for my cookies.
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2
Cream the butter and cream cheese. Blend in egg and vanilla.
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3
Add cake mix in two parts, mixing well (it will be a super thick batter-if it is too stiff, add a small quantity of heavy cream to the batter and mix well).
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4
Using a small cookie scoop, drop balls of cookie dough on an ungreased baking sheet. Leave about 2 inches between the cookies.
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5
Bake for 8 to 12 minutes, or until lightly browned. Cool cookies for at least 15 minutes on the cookie sheet before transferring to a wire cooling rack; the cookies are very delicate when they first come out of the oven and they will break if you try to transfer them too soon.
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6
Once completely cool, add a generous dollop of frosting to the bottom of half the cookies, and then sandwich the rest of the cookies on top to form something that vaguely resembles a whoopie pie, but tastes like something else entirely.
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7
If you want the filling, go ahead and prepare it by mixing the butter until fluffy in your electric mixer; add the vanilla and then the confectioners' sugar, bit by bit, until it has reached your desired consistency. Thin with cream or milk if desired, and adding a few drops of pink food coloring never hurts.
