Rating: 4.55 stars
33 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A very easy, fun spin off the original cake! If desired, lightly dust with confectioners' sugar.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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

215 calories; protein 2g; carbohydrates 26.4g; fat 11.6g; cholesterol 15.5mg; sodium 190.9mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 4 stars
02/11/2003
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 flatten as they cool. Read More
(23)

Most helpful critical review

Rating: 1 stars
10/01/2009
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 didn't say otherwise I assumed a one-to-one substitution and completely wasted a whole box of cake mix. Very disappointed. I went with the oil b/c it was more affordable If you're going to suggest substitutions please be specific!! Read More
(27)
33 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/01/2009
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 didn't say otherwise I assumed a one-to-one substitution and completely wasted a whole box of cake mix. Very disappointed. I went with the oil b/c it was more affordable If you're going to suggest substitutions please be specific!! Read More
(27)
Rating: 4 stars
02/11/2003
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 flatten as they cool. Read More
(23)
Rating: 5 stars
06/12/2006
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 sandwiches. I will also try lemon cake with lemon icing Read More
(19)
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Rating: 4 stars
08/27/2003
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 a friend in cooking school recommend only baking on a Silpat or Pampered Chef Baking Stone; I guess they did an experiment and found those two items cooked the most evenly). I am going to try this same recipe with a different cake mix and frosting sometime but for now why mess with a good thing? I will definitely make this again - tomorrow in fact! Read More
(10)
Rating: 4 stars
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 hit with the family! Read More
(7)
Rating: 5 stars
04/29/2011
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 again. Everyone at my house loves Chocolate - in any form. Read More
(6)
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Rating: 5 stars
02/12/2003
Great easy recipe! Would be fun to make with older children. I recommend sprinkling with powdered sugar, because they are a little plain looking without. Read More
(5)
Rating: 5 stars
09/10/2008
Made this for a friends birthday and they were an absolute hit! Very moist and tasty. I will definitly be making these again. Read More
(5)
Rating: 5 stars
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. Read More
(5)