Our Family Recipes
Mix together shortening and eggs. Mix in cake mix. Make into 1/2 inch balls and bake at 350 degrees for 8 minutes or until done.
Cool and frost
Mix together till fluffy and frost cookies
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 3 1/2 doz. or 42 servings, 1 truffle each.
How-to: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
CAKE
1 pkg devil’s food chocolate cake mix
GLAZE
4 squares semi-sweet baking chocolate
1/4 cup butter, cut up
FILLING
1 pkg (8 ounce) cream cheese, softened
1/2 cup sugar
2 cups whipped topping
12 Oreo Cookies, coarsely chopped
CAKE
Preheat oven to 350 degrees. Prepare and bake cake according to directions on package in 2 9-inch round cake pans. Cool in pan 5 minutes. Invert onto wire rack; remove pans. Cool completely
GLAZE
Melt chocolate in small microwave bowl on HIGH 1 to 2 minutes or until chocolate is melted, stirring after 30 seconds. Blend in butter. Set aside to slightly thicken about 5 minutes.
FILLING
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 of the cake layers on serving plate top-side down. Spread top of cake layer evenly with cream cheese mixture. Place remaining cake layer on top, top-side up. Spoon glaze to cover top of cake only.