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1 package Betty Crocker SuperMoist white (vanilla) cake mix
1 cup water
1/3 cup vegetable oil
3 egg whites
1 (12-ounce) bag miniature semisweet chocolate chips
2 (14-ounce) bag flaked coconut
Easy Chocolate Glaze or Chocolate Glaze (see below)
1- Heat oven to 350°. Lightly grease cookie sheet with shortening.
2- Make cake mix as directed on package, using 1 cup water, oil and egg whites. Stir in chocolate chips until well mixed. Stir in coconut.
3- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12 to 14 minutes or until edges are golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Drizzle with Easy Chocolate Glaze.
Betty's Tip: Keep your cookies from spreading too much by scooping cookie dough onto completely cooled cookie sheets. You can cool cookie sheets quickly by popping them in the refrigerator or freezer or by running cold water over them (dry completely and grease again if needed).
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Easy Chocolate Glaze
1/2 cup Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
Spoon frosting from tub into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
**Glazes top of one 12-cup bundt cake, 10-inch angel food cake, 13 x 9-inch cake or 8- or 9-inch layer cake.**
Betty's Tip: Be careful if you're heating the frosting in a saucepan. The saucepan retains its heat longer than a microwavable bowl.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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