WARNING...it's gloriously messy!

WHOOPSIE PIE from the book Pumpkin Roll by Josi S. Kilpack

1 box devil's food cake mix*

1 3.4-ounce box instant chocolate pudding

1/2 cup vegetable oil

3 eggs

3/4 cup water

Preheat oven to 350 degrees. Mix all ingredients together with an electric mixer until smooth and thick--at least two minutes. Drop six large spoonfuls of batter onto silicone mat-lined, parchment-lined, or well greased cookie sheets. Use the back of a spoon to flatten slightly so that each pie is no more than 3/4" tall. Bake for 11 minutes, or until cake springs back when lightly touched. Cool on pan 2 minutes before transfering to a cooling rack. Let cool completely before assembling pies.

Store leftovers in refrigerator. Freeze individually wrapped cakes in wax paper.

Makes 8-10 pies.

*Can substitute any other type of cake mix, but if so, change pudding flavor to vanilla or another, more suitable, flavor.

FILLING CHOICES

BUTTERCREAM:

1 cup butter

4 cups powdered sugar

2 egg whites

1/2 tsp. vanilla

4 TBSP flour

4 TBSP milk

Cream butter and sugar. Add eggs and vanilla. Mix until fluffy. Add flour and milk and mix until well blended. Use additional flour or milk to get the correct consistency--a thick but airy frosting. Layer filling between two cakes, bottoms together.

MARSHMALLOW:

3/4 cup Crisco shortening (do NOT use butter Crisco)

3/4 cup powdered sugar

2 tsp. vanilla

1 (7 to 8 ounce) jar Marshmallow Fluff

Beat shortening and powdered sugar together until smooth. Add vanilla and Marshmallow Fluff. Mix until well blended.

*Can add 1/2 tsp. of a flavored extract to filling: mint, lemon, strawberry, orange etc.