When I first designed the Oreo cookie clone recipe for the second book, More Top Secret Recipes, I decided that a cake mix would suit the recipe best. However, the variety and brand I chose -- Duncan Hines Dark Dutch Fudge -- became unavailable in many parts of the country. Now, for all of my faithful readers, it is time to fix that problem with a cake mix that should be available everywhere. Many of the ingredients have changed to create an even more tender, chocolatey cookie that can be the same color as the real thing if you decide to add some brown paste food coloring. You will also note that the method has been improved to create cookies that are more uniform in size by using a spice bottle lid on the thinly rolled out dough. This will allow you to make your wafers faster, and they will all be the same size. The filling recipe remains the same, and can be found on page 68 of More Top Secret Recipes. For those of you who don't have the book (and, of course, for those who do), tune in next week for a brand-new recipe that requires these wafers. (Hint: T.M.) 1 18.25-ounce pkg. Betty
Crocker chocolate fudge cake mix 1. Combine the cookie
ingredients in a large bowl. Add the water a little bit
at a time until the dough forms. Cover and chill for 2
hours. *This is an optional step to help recreate the color of the original cookie. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 tablespoons to 1/4 cup. The food coloring gives the cookies the dark brown, almost black color. The coloring can be found with cake decorating supplies at art supply and craft stores. Tidbits Please
do not distribute, publish or display this recipe without
permission. |