Rolo Cookies

Ingredients:

- 12 ounces of Rolo's Caramels

- 1 Box of Devil's Food Cake Mix

- 2 Eggs

- 1/3 C. Oil

Instructions:

1. Mix cake mix, oil and eggs.  Take a small ball of dough and form a ball around the roll. (Only use enough dough to cover the roll so it can spread through the cookie. Last time I used a #100 cookie scoop but the cookies could use more dough to cover, try the next larger scoop next time.)

2. Placed on a greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

3. Sprinkle with powdered sugar. (Optional)

Skor Cake

Ingredients:

1 box of Devils Food Cake (and ingredients to make the cake)

1 tub of Cool Whip

1 Can of sweetened condensed milk

14 oz of caramel sundae syrup

2-3 Skor or Heath bars

Directions:

Bake the Devils Food Cake as directed on the box in a 9 x 13 pan.  While the cake is baking combine the milk and caramel.  Right after you take the cake out of the oven use a wooden spoon to poke holes in the cake.  Only push the spoon down about a half an inch, don't push it all the way down in the cake. Then poor the milk/caramel mixture all over the cake allowing it to soak in.  Once the cake is completely cooled spread cool whip over the top.  (I usually don't use the whole tub, but you can if you like a lot of cool whip on your cake).  Crush the Skor or Heath bar into small pieces and sprinkle on top of the cake.  You can also drizzle caramel and or chocolate syrup on the top if desired.  Store in the refrigerator.  

Homemade Oreo's

Ingredients:
Devil's Food Cake Mix
1/3 cup Shortening
2 Eggs

Directions:
Mix all ingredients together.  Roll into dime size balls and place on cookie sheet.  Bake at 350 for 8 minutes.  Frost backs of cookies with vanilla frosting and sandwich together.

Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.