Resistance was futile. In a moment of weakness I turned to my Achilles Heel--chocolate. Seriously though, I am trying to limit my intake of sweets. But when my younger boy yells "Let's get ready to rumble!" during church services and then later announces to anyone who'll listen that I still "get zits even though I'm real old," well, I need something stronger than taking my normal stroll through the woods.
Yesterday on a whim (and acting on the urge to create something sinful) I took a cake classic and turned it into a cookie--Inside Out German Chocolate Cake Cookies. I cut a few calories and cholesterol by subbing applesauce for oil or margarine. Because I use caramel ice cream topping, these cookies need to be refrigerated.
Inside Out German Chocolate Cake Sandwich Cookies
Makes approximately 12-14 cookies
1-18 ounce pkg. devil's food cake mix
1/2 cup applesauce
2 eggs, well beaten
Directions for cookies:
Preheat oven to 350°.
In a large bowl, combine the cake mix, applesauce and eggs until well blended. Using a tablespoon, scoop the dough and roll into balls. Place 2 in. apart on ungreased baking sheets. Do not flatten.
Bake for 8-11 minutes or until set. Cool for 5 minutes before removing to wire racks.
1 cup shredded coconut, toasted
1 cup pecan halves
1/4 cup caramel ice cream topping
1/2 tsp. vanilla
1/2 tsp. salt
Place all the ingredients in a food processor and pulse until everything is well-combined. Using a tablespoon, scoop out the filling, form into a ball, slightly flatten and place onto the flat side of half the cookies. Cover the filling with the other half of the cookies. Store in the refrigerator.