INGREDIENTS:

2 ½ cups flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

2 cups sugar

1 cup butter, softened

4 large eggs at room temperature

1 cup sour cream

½ cup milk

1 – 1 ounce bottle red food coloring

2 teaspoons good vanilla extract

Cream Cheese Filling:

1 8 ounce package cream cheese, softened

¼ cup butter, softened

2 tablespoons sour cream

2 teaspoons good vanilla extract

16 ounces confectioners’ sugar

DIRECTIONS:

Heat oven to 350°F.

Line sheet pans with parchment paper or lightly spray with cooking spray.

In large bowl, beat cake ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.

Drop batter by 1/4 cup full 2 inches apart onto cookie sheets. Bake 15 to 18 minutes or until set (do not over bake). Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

While cookies are cooling, in another bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie, spread about 1/4 cup filling on bottom of 1 cooled cookie and top with another. Enjoy!