18 oz PKG Devil’s Food Cake Mix 1 ea Envelope Unflavored Gelatin
2 ea Eggs 1/4 c Cold Water
2 tb Water 1 c Crisco
2 tb Cooking Oil 1 ts Vanilla
1/2 c Bitter Cocoa Powder 1 lb Plus 1 Cup Powdered Sugar
Blend all COOKIE DOUGH ingredients together until you can shape the dough
into a smooth ball. Let it stand 20 minutes, loosely covered. Form dough
into marble-sized balls. Place 2 inches apart on greased cookie sheet.
Flatten each with smooth bottom of a drinking glass greased once and
dipped into Nestles’ Quick Powder. (Or use sweetened chocolate drink
powder). Bake at 400 degrees for 8 minutes. Remove cookies at once from
baking sheet, to paper toweling and at once, flatten each cookie with back
of pancake turner. Let cool 20 minutes. Fill with COOKIE FILLING
mixture.
(Cookie Filling)
Soften gelatin in cold water. Place in heatproof cup in pan of hot water
till gelatin is transparent. Meanwhile beat Crisco till fluffy, adding
vanilla and sugar a little at a time. Beat in Gelatin mixture when it is
completely cooled, but not yet “set” or firm. This is used to give the
filling stability – as well as protein! When cooled, shape filling into 1
inch balls. Place between the two bottom sides of the cooled cookies,
pressing gently till filling has spread to edge of cookies and rounded-out
like the originals.
This is suppose to be a great imitation version of the original Nabisco
Oreos.
Yields
48 servings