1 pkg. of Betty Crocker’s Gluten Free Devil’s Food Cake Mix
1/4 cup Butter, melted (for dairy-free, use Earth Balance buttery spread or try making your own dairy-free, corn-free, soy-free butter)
5 Tbs. Milk (for dairy-free, use your favorite dairy-free milk – I used So Delicious Unsweetened Coconut Milk)
1). Combine melted butter, cake mix, and milk in a large mixing bowl, or stand mixer. Mix until a ball of dough forms.
2). Cover and refrigerate for an hour.
3). Roll out dough. I rolled mine out pretty thin, maybe about 1/8-inch to 1/4-inch thick. They will rise a bit in the oven.
4). Using a small circle cookie cutter, cut out the cookie wafers.
5). Place cookies on a parchment lined cookie sheet and bake at 350°
for 8 – 12 minutes (mine were ready at 9 minutes in a convection oven).
6). Let cool for a couple of minutes then transfer to a cooling rack.
I used the recipe on the back of the Pamela’s Simplebites Extreme Chocolate Mini Cookies package.
1/2 c. Butter (or dairy-free substitute)
1/2 c. Shortening (I recommend Spectrum Palm Shortening)
2 c. Powdered Sugar (I used a bit more until the icing became the more solid consistency of what I remember Oreo icing to be)
2 tsp. Water
Red and Green Food Coloring (to get the best color, I recommend using a gel color, like Wilton’s)
1). Mix together with a mixer.
2). Place dollops of icing between two layers of cookies and press together.