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Print this Recipe    Chocolate Cream

Chocolate Wafers

1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your
hands until it is pliable like dough. Form dough into 3/4 inch
balls and press flat, 1/2 inch apart on greased cookie sheets.
Bottom of a glass works nice for this. Bake 4 to 6 minutes or
until cookies are crunchy. I should think you could refrigerate
the dough in cylinder shaped rolls for a couple of hours and slice
1/8 inch thick, as well. Let cookies cool on sheets.

Combine filling ingredients and mix well. Form into balls about
1/2 to 3/4 inch in diameter (this is a preference thing in the U.S.
and part of the great Oreo cookie debate!), again using your hands.
Sandwich one filling in the center of two cookies and carefully
press down until the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

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