JULIE ROYLE
1 box German chocolate cake mix
1 box devil’s food cake mix
1 teaspoon vanilla
4 eggs
3/4 cup shortening
cream cheese frosting (homemade or store bought)
Preheat oven to 350°. In large bowl, or stand mixer, combine all ingredients. Mix well. With a 1-inch cookie scoop, scoop into balls and place on cookie sheet. Flatten balls with a spatula to 1/4 to 1/2-inch thick. Bake 9 minutes. (Do not over bake.) Cool Completely. Frost half of the cookies and sandwich with the other half. Store in an airtight container.
BE CAREFUL WHEN USING A HAND MIXER. THIS DOUGH IS VERY THICK AND COULD POSSIBLY BURN OUT THE MOTOR OF YOUR MIXER. BEAT ONE PACKAGE OF CAKE MIX WITH WET INGREDIENTS AND THEN WITH A WOODEN SPOON STIR IN THE REMAINING CAKE MIX.
CREAM CHEESE FROSTING
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
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