1 18 oz pkg. chocolate cake mix
1/4 c shortening
1/4 c butter
1 egg
1 tbsp water
1 tsp vanilla
Recipe
Combine all ingredients until well blended.
Divide into four balls.
Between sheets of waxed paper, roll one ball into a rectangle about 10" by 6".
Repeat with each ball of dough.
Place on ungreased cookie sheet and score into 8 pieces, but do not cut all the way through.
Bake for 8 to 10 minutes at 350. They should puff.
Immediately, cut on the scored lines and then with a toothpick, poke each cookie 3 or 4 times.
Cool on the cookie sheets.
May be filled with ice cream, wrapped and frozen, or frozen and filled as desired.
Store in air tight container
NOTES:
I have used Swiss chocolate cake and German chocolate cake.
I add about 3 tbsp cocoa to the German chocolate cake mix.