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My review
German Chocolate Cake Cookies
BLKLABB1
"A very easy, fun spin off the original cake! If desired, lightly dust with confectioners' sugar."
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Ingredients
20 m servings 215 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.
Nutrition Facts
Per Serving: 215 calories; 11.6 g fat; 26.4 g carbohydrates; 2 g protein; 16 mg cholesterol; 191 mg sodium. Full nutrition
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Reviews
Read all reviews 2831 Ratings
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Most helpful positive review
10/30/2001
Very good, RICH recipe. The cookies are not too sweet, so when filled with the caramel frosting you get a great flavor. The cookies will be puffy when first removed from the oven, but will flatt...
Most helpful critical review
9/30/2009
Don't substitute oil!! Unless you're sure you know the right proportions. This rating is only for the batch I tried to make by substituting oil as some of the previous reviewers did. Since they ...
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9/30/2009
Don't substitute oil!! Unless you're sure you know the right proportions. This rating is only for the batch I tried to make by substituting oil as some of the previous reviewers did. Since they ...
10/30/2001
Very good, RICH recipe. The cookies are not too sweet, so when filled with the caramel frosting you get a great flavor. The cookies will be puffy when first removed from the oven, but will flatt...
6/12/2006
These Came Out great, and my little sister loved them! I used devils food and chocolate frosting per her tastes. I made them very big, so next time I will roll out the dough and make mini cookie...
8/27/2003
Great recipe. Yumm! The cookies turned out so deliciously moist and just slightly crispy on the outside. I used vegetable oil for the shortening and cooked the cookies on a Baking stone (I had ...
12/13/2008
I subbed coconut oil for shortening which gave the cookies a distinctive coconut taste all by themselves. So I did half the recipe as directed, and left the other half without the frosting. A hi...
4/29/2011
I made these cookies for the raffle table at my club meeting. I had extra copies of the recipe for anyone that wanted them. The next month, I got 11 raves for the cookies, so they will be made...
9/10/2008
Made this for a friends birthday and they were an absolute hit! Very moist and tasty. I will definitly be making these again.
12/22/2005
Yummy!! I like these as much as the cake if you eat it them right away!! I didn't like them the next day.