You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, Or after they're out of the oven, drizzle a little melted chocolate over them.
—Deb Villenauve, Krakow, WI
Prep: 25 min. Bake: 10 min./batch + cooling Makes: 3 dozen
1 pkg. chocolate cake mix (regular size)
1/2 cup quick-cooking oats
1 large egg, room temperature, lightly beaten
6 Tbsp. butter, melted and cooled slightly
3/4 cup coconut-pecan frosting
Optional toppings: Pecan halves, melted semisweet chocolate
1. Preheat the oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape dough into 1-in. balls. Press onto the bottom and up the sides of greased mini muffin cups.
2. Bake just until set. Cool slightly before removing to wire racks; cool completely.
3. Top each with about 1 tsp. of frosting. If desired, top each with a pecan half or drizzle with melted chocolate.
1 tassie: 94 cal., 4g fat (2g sat. fat), 10mg chol., 105mg sod., 13g carb. (8g sugars, 1g fiber), 1g pro.
TEST KITCHEN TIP
If you love German chocolate cake, you will love these petite, bite-sized versions. It’s a little tricky to tell when the cake cups are done baking. When they are set, they will look more matte than glossy.