(# 6325 EFCO Apple Sauce Cake Mix)

Ingredients:

lbs       ozs

 1           2          # 6325 EFCO Apple Sauce Cake Mix 

              8           Cream Cheese Filling

             ¼           Granulated Sugar

             ¾ tsp    Cinnamon

Procedure:

Blend cake mix and Efco Cream Cheese Filling in mixing bowl for 2 minutes on low speed. 

Blend cinnamon and sugar together in a bowl and set aside.

Using # 40 scoop shape dough into 1 inch balls, roll each ball into a 4 inch log and tie into a “knot”.  Roll knots in cinnamon sugar blend and place 1 ½ inches apart on lightly greased pan.

Bake 10 – 12 minutes at 350˚F.

Note:  If knotting is not your thing, simply place cookie dough on slightly greased sheet pan. Flatten dough slightly and bake the cinnamon sugar dough.  For an added treat place Efco Cream Cheese Filling in center of dough before baking.

(# 315 EFCO Superior Moist Chocolate Cake Mix)

Ingredients:

lbs       ozs

 1            2         # 315 EFCO Superior Moist Chocolate Cake Mix

               4         Chocolate Chips 4,000ct (mini)

               4         All-purpose flour

               3         Whole Eggs

             1/8        Cinnamon

               4          Melted Butter

 Procedure:

Blend cake mix, flour, eggs, butter and cinnamon in mixing bowl for 2 minutes on low speed. Add mini chocolate chips and mix until blended.

Divide dough in half. Shape each half into 12x2x1/2-inch log; place logs on lined cookie sheet 3 inches apart.

Bake at 350˚F for 25 – 30 minutes until set. Cool

Trim ends and discard. Slice logs into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.

Bake at 330˚F for 55 – 60 additional minutes until bottoms are baked.

Note: Dip in Chocolate coatings of choice for a gourmet look. 

Add cranberries, toasted pecans, and white chips in place of mini chocolate chips.

(# 6325 EFCO Apple Sauce Cake Mix)

Ingredients:

lbs       ozs

 1           0          # 6325 EFCO Apple Sauce Cake Mix

  -           3          Steel Rolled Oats

  -           2          Vegetable Oil

  -           2          Whole Eggs

  -          1/8       Vanilla

—————————————————————

          4 oz        Dried Cranberries

          4 oz        Toasted Pecans (optional)

          6 oz        White Chocolate Chips, Divided

          3 tbs       Vegetable Shortening

Procedure:

Blend cake mix, oats, oil, eggs, and vanilla in mixing bowl for 2 minutes on low speed.

Add cranberries, toasted pecans, and white chips.

Deposit cookie batter on lined sheet pans 2 inches apart.

With a #40 scoop deposit batter equaling 1oz cookie push down slightly

 Preheat oven to 350˚F.

Bake 10 minutes until edges are lightly browned.

Note: For an upscale appearance heat 10oz White Chocolate Chips and shortening in microwavable bowl; stir until well blended.

Dip each cookie in White Coating, set aside on pan liner until chocolate sets.