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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 20 |
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A recipe I got from a Gooseberry Patch cookbook, contributed by Cheri Emery, using a cake mix. :) I also added a rolo inside each so when you bite into them you get caramel too. It's important the dough is completely covering the rolo or it will seep out. Ingredients:
18 1/2 ounces fudge cake mix |
1 tablespoon water |
2 tablespoons oil |
2 eggs |
1/2 lb pecan halves |
1 tablespoon butter |
2 tablespoons baking cocoa |
1/2 teaspoon vanilla extract |
1 cup powdered sugar |
2 tablespoons milk |
Directions:
1. Combine dry cake mix, water, oil and eggs, mixing well and set aside.
2. Arrange pecans in clusters of 3 on greased baking sheets.
3. Shape dough into 1 inch balls.
4. Center each on a cluster of pecans and flatten slightly.
5. Bake 8-10 minutes at 375*.
6. Cool and frost.
7. FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.
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