I used a Betty Crocker recipe I found online. The recipe calls for devil's food cake mix, which is what I used the first time I made these and they were amazing. Since then I've used butter pecan cake mix, white cake mix, and red velvet and they've all been great. The white and red velvet are the ones in the picture. I follow the recipe pretty much exactly other than that. I've found that the dough really needs a full 30 min in the fridge or it's too sticky and hard to scoop. I also use parchment paper on my cookie sheets.
Ingredients
- 1
- box Betty Crocker™ SuperMoist™ devil's food cake mix
- 1/3
- cup vegetable oil
- 1
- teaspoon vanilla
- 2
- eggs
- 1/4
- cup sugar
Directions
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
- 2 Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
- 3 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.
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