This is a fun recipe. I like it because it is easy and the cookies stay moist for multiple days (although it is hard for them to last that long).
2 boxes Devil’s Food Cake Mix
4 Eggs
1 ½ cups Shortening
8 ounces Cream Cheese (softened)
½ cup Butter (softened)
3 ½ cups Powdered Sugar
1 tsp Vanilla Extract
Mix first 3 ingredients, shape into balls, and place onto ungreased cookie sheets. Bake at 350 for 9-10 minutes, or until tops crack. Cool Completely. Mix last 4 ingredients, frost ½ of cookies, and stack together. Even easier if you use store bought frosting.
2 boxes Devil’s Food Cake Mix
4 Eggs
1 ½ cups Shortening
8 ounces Cream Cheese (softened)
½ cup Butter (softened)
3 ½ cups Powdered Sugar
1 tsp Vanilla Extract
Mix first 3 ingredients, shape into balls, and place onto ungreased cookie sheets. Bake at 350 for 9-10 minutes, or until tops crack. Cool Completely. Mix last 4 ingredients, frost ½ of cookies, and stack together. Even easier if you use store bought frosting.
1 comment:
Okay, I have used this recipe twice within the last week! I just wanted to make them on Friday, and shared them with friends on Sunday and they loved them!! I had a friend stop by today, and he asked specifically if we could make them again...and he did a little dance while he ate them! The first time I used a Pilsbury Devil's Food Cake Mix with the pudding in the mixture, and the cookies were thicker and chunky but really yummy. Today I used a different cake mix and the cookies were flat and spread out, similar to the picture, tasted more like cake, also very yummy! They really are gone within moments!
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