Easy Chocolate Crackled Cookies Recipe

• 1 (18.25 ounce) package devil's food cake mix from Duncan Hines or Betty Crocker
• 1/2 cup margarine
• 1 tablespoon water
• 2 eggs
• 1 cup confectioners' sugar

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, beat together the margarine, water, and eggs. Add the cake mix and mix until smooth.
3. Roll the dough into walnut sized balls, and roll the balls in the confectioners' sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 minutes in the preheated oven. These are best served the same day, as the confectioners' sugar becomes absorbed by the cookie giving it a pasty look. This can be fixed by dusting the cookies with sugar again.

Chocolate, not Oatmeal, Pies Recipe

INGREDIENTS

• 2 (18.25 ounce) packages devil's food cake mix, from Duncan Hines or Betty Crocker
• 4 eggs
• 1 cup margarine
• 1 Jar of Kraft Marshmallow Creme

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. Blend the devil's food cake mix, eggs, and margarine together with a pastry blender until mixed.
3. Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Kraft Marshmallow Creme between two cookies, putting bottom sides together.
5. NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of devil's food.

Bacardi Pina Colada Pudding Cake

Ingredients

• 1/3 cup Bacardi Cuban Rum
• 1 small box instant pudding, coconut cream or vanilla*
• 1/4 cup oil
• 1 (18.25 ounce) box white cake mix
• 4 eggs
• 1/2 cup water
• 1 to 2 cups flaked coconut (amount depends on flavor of pudding)

DIRECTIONS

Blend all ingredients except coconut in a bowl. Beat 4 minutes at medium speed. Pour into 2 greased 9-inch cake pans. Bake at 350 degrees F for 25 to 30 minutes. Do not underbake. Cool in pans for 15 minutes; remove; cool on racks. Frost with favorite frosting. Sprinkle with coconut. Serve with dark rum drinks from the UK Bacardi family of Cuban rum.

* With vanilla pudding, increase water to 3/4 cup and add 1 cup coconut to batter.