I really love the flavor of a good cookie and this combo is my favorite way to get it in my Cake Pucks.
Adding just a little almond extract gives you that sugar cookie reminder and the cinnamon and infused vanilla give the perfect snickerdoodle flavor.
Ingredients:
1 bag Betty Crocker Sugar Cookie mix
1/2 box (about 8oz) vanilla cake mix
1/2 cup better melted
1/2 cup water
2 eggs
1 TBL real vanilla ( I used Cinnamon infused Vanilla from Casa Bella Vida)
1/2 tsp almond extract
1 tsp cinnamon
Directions
1.Combine sugar cookie mix, cake mix, butter, water, eggs, vanilla and almond extracted until a smooth batter forms. Pour batter into a 9x13 greased baking pan. Sprinkle Cinnamon over the top.
Bake at 350 for 18-30 minutes until golden brown. Allow cake to cool and then crumble.
2. Mix in 3/4 cup of buttercream with the crumbled cake mix until it holds when gently pressed together.
3. Use a medium cookie scoop to transfer the mix to the small cake puck mold. Use hands or bottom of a measuring cup to gently pat the top of the cake puck centers down so they are level with the mold. Scrape off any excess cake mix. Optional: spread a thin layer of buttercream over the centers just because its yummy.
Place mold in the freezer for 20 minutes or in the fridge for an hour or until completely chilled.
4. Once they are set pop them out but keep them in the fridge until ready to dip.
Dipping Instructions
1. Melt your BENTY MELTS for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F). If you are using other brands of melts add a tsp of crisco or coconut oil to thin them out.
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity half full with melted chocolate.
3. Place chilled center on melted chocolate. Gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center. I use the center of my Puck Press to press it in, or you can use your fingers.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!
Trips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts other than BENTY MELTS that they are thinned with a little shortening or coconut oil.