18 oz PKG Devil’s Food Cake Mix 1 ea Envelope Unflavored Gelatin
2 ea Eggs 1/4 c Cold Water
2 T Water 1 c Crisco
2 T Cooking Oil 1 t 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