Delicious creme filling between two cake-like spice cookies makes these a fun fall treat. Enjoy these Creme Filled Spice Cakes for dessert, snacks, or even breakfast.
In a large bowl, combine both flours, baking powder, baking soda, spices, and salt. Mix well.
In another bowl, combine remaining cake ingredients, egg whites, vanilla, sour cream, oil, and sugar, and mix well. Add wet ingredients to dry ingredients, mixing until all ingredients are moistened.
Drop batter onto prepared baking sheet, using 1 scant tablespoon for each cake, making 44 cakes. Make the cakes as round as possible and keep them a couple inches apart.
Bake 8 minutes. Remove to a cooling rack to cool completely before filling.
While cakes cool, prepare filling:
Combine powdered sugar, vanilla and shortening until creamy. Fold in beaten egg whites.
Make cookies: Place 22 cakes on a tray, flat side up. Spread filling onto each cake. Top each of these frosted cakes with an unfrosted cake, to create a sandwich. Wrap each cookie individually in plastic wrap, and store cookie sandwiches in the fridge.