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352 C O O K I E S , B A R S , A N D B R O W N I E S
FUDGE SNOWTOP
FUDGE SNOWTOPS S
leveland, Ohio, writer Phillip 1 package (18.25 ounces) plain devil’s food
Iannarelli first wrote asking cake mix
2 large eggs
me for a certain cookie
3
1 ⁄4 cups thawed frozen whipped topping
recipe he was trying to remember 1 ⁄2 cup confectioners’ sugar, sifted
from his past, and then as we began
1. Place the cake mix, eggs, and whipped
exchanging e-mails,
topping in a large mixing bowl. Blend with
Phillip recalled an electric mixer on low speed for 30 sec-
onds. Stop the machine and scrape down
that the recipe
the sides of the bowl with a rubber spat-
given to him ula. Increase the mixer speed to medium
many years ago con- and beat 1 to 2 minutes more, or until
the dough is smooth and thick. Cover the
tained a cake mix, 2 eggs, and 4
bowl with plastic wrap and place it in the
ounces of Cool Whip. I took it refrigerator to chill for 30 minutes.
from there, and here are the
R
results: cookies that puff up and
then crack like white tundra.
the Cake Mix Doctor says
They taste like chewy brownies,
If you want to offer the Snowtops in
so Phillip and I settled on the a non-fudge variation as well,make a
name Fudge Snowtops. batch with yellow or white cake mix.
If your kitchen is warm, keep the extra
dough—whether fudge, yellow, or
MAKES: 5 DOZEN 2-INCH COOKIES
white—in the refrigerator between
PREPARATION TIME: 5 MINUTES
batches.
BAKING TIME: 10 TO 12 MINUTES
