Easter Egg Cream Sandwiches

By Scott Sarvay

Easter Egg Cream Sandwiches

April 9, 2012 Updated Apr 9, 2012 at 8:01 AM EDT

Anyone who loves Amish-style whoopie pies is going to go wild over these for Easter! Imagine putting these yummy colorful mini Easter Egg Cream Sandwiches displayed in a basket or tray on your dessert table. Or maybe even bring ‘em along as an awesome edible gift.

Yields: 24 sandwiches
Cooking Time: 10 min

• 1 (18.25-ounce) white cake mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 drop each red, yellow, and green food color
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 1 cup vegetable shortening
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.

2. In a large bowl, combine cake mix, water, oil, and eggs; beat well. Divide batter into 3 separate bowls, then add a different food color to each bowl to make pastel red, yellow, and green cake batter; mix well. Drop tablespoons of batter onto baking sheets in an oval shape.

3. Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then remove to a wire rack to cool completely.

4. In a saucepan, combine milk and flour; cook over medium-high heat, stirring constantly, until it forms a thick paste. Let cool.

5. In a medium bowl, beat together sugar and shortening until fluffy; stir in vanilla then cooled flour mixture, and beat until doubled in volume. Turn half the cooled cakes over on their backs; spoon each with a dollop of filling. Cover with remaining cakes, forming sandwiches.

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