Ingredients
1 box (1 pound 2.25 ounces) chocolate cake mix
3 eggs
1/2 cup vegetable oil
1/4 cup cocoa powder
3/4 cup milk
1/4 cup all-purpose flour
2 cups powdered sugar
1 teaspoon vanilla
Directions
1
Heat oven to 350 degrees F. Coat 4 baking sheets with nonstick cooking spray and set aside.
2
In a large bowl, combine cake mix, eggs, oil and cocoa powder. Beat on low for 30 seconds or until combined. Beat on medium speed for 2 more minutes; batter will be very thick. Drop batter by level tablespoons onto prepared baking sheets, 2 inches apart, for a total of 40 cookies. Bake at 350 degrees F for 10 minutes, rotating baking sheets halfway through. Use a metal spatula to quickly transfer cookies to racks and allow to cool
3
Spread a heaping tablespoon of frosting mixture onto flat side of one cooled cookie, then place the flat side of a second cookie on top. Repeat.
Creamy Filling
In a small saucepan, combine 3/4 cup milk and 1/4 cup all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; cool. In a large bowl, beat 3/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 2 cups powdered sugar until fluffy. Beat in 1 teaspoon vanilla. Beat cooled milk mixture, one large spoonful at a time, into butter mixture. Beat on high for 1 minute or until filling is smooth and fluffy.
Tip:*
Try to keep mounds of dough in nicely rounded shapes.
To Store
Layer assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze unfilled cookies for up to 3 months. To serve, thaw cookies, if frozen. Assemble as directed in Step 3.
You can double the recipe and make them larger ,you will be glad you did, yum
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