Thursday, June 12, 2008

German Chocolate Cake Sandwich Cookies

My mother makes really good German chocolate cake from scratch. I mean really good. It's a complicated and many-stepped process, and she does it superbly. So it is with a touch of shame and embarrassment that I confess to never having made that particular kind of cake from scratch. I have made it from a purchased cake mix; in fact, I made a German chocolate cake from mix this past Memorial Day for a pitch-in and got some enthusiastic compliments on it. And, though it will never reach the glory of Mom's scratch recipe, my little mix cake (with purchased coconut pecan frosting, as well) did turn out pretty darn good. I was pleasantly surprised at the great texture (quite soft) and excellent flavor of the cake.

And since I had purchased two boxes of it on that occasion and only prepared one, I had an extra box of German chocolate cake mix lying around, and yesterday I decided I wanted to make some cookies out of it. I found several recipes online, most of which included chocolate chips and/or raisins -- and while I like both of these things, I did not want them in these particular cookies. I decided to use the recipe that follows, and I am glad I did. These cookies were super easy to make and so good. We will be making these again and again in this house.

Easy German Chocolate Cake Sandwich Cookies

1 (18.25 oz.) package German chocolate cake mix
2 eggs, beaten
2/3 cup shortening
1 (16 oz.) container coconut pecan frosting

Preheat your oven to 350 degrees F (175 C) and grease your cookie sheets.

Place cake mix, eggs, and shortening in a large bowl and mix until well combined.

Roll dough into balls of approximately 1 inch in diameter. Place them about 2 inches apart on cookie sheet and bake 8 to 10 minutes.

Let cookies cool 4 or 5 minutes on sheet before removing to wire rack to cool completely.

Place a generous spoonful of frosting on the bottom of one cookie, then place another cookie on top of frosting to make a sandwich.

Refrigerate any cookies not eaten the day they are made.

Yield: about 2 dozen sandwich cookies.
(I'm going to try this with butter next time instead of shortening, due to the whole "trans fat" thing.)
See a few more of my recipes.