We used chocolate cake mix to make these easy, butter cream sandwich cookies. Sounds crazy—but try them yourself. It works!
What You Need
Original recipe yields 20 servings
1 pkg. (2-layer size) chocolate cake mix
1 cup thawed COOL WHIP Whipped Topping
2 egg s
2 Tbsp. granulated sugar
1/2 cup butter, softened
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. milk
1-2/3 cups powdered sugar
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Let's Make It
Beat dry cake mix, COOL WHIP and egg whites in large bowl with mixer until blended. Refrigerate 2 hours.
Heat oven to 375°F. Roll dough into 40 balls (dough will be sticky) using about 1 Tbsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 2-1/2-inch diameter.
Bake 7 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Beat butter, milk and chocolate in medium bowl until creamy. Gradually beat in powdered sugar until blended.
Fill cookies with chocolate mixture to make 20 sandwiches, adding about 1 Tbsp. chocolate butter cream to each sandwich.
If frosting is too thin, beat in additional powdered sugar, 1 Tbsp. at a time, until frosting is of desired spreading consistency.
Enjoy with a hot cup of freshly brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.