Total TimePrep/Total Time: 25 min.
MakesAbout 1-1/2 dozen
- 1 package (9 ounces) yellow cake mix
- 1/4 cup vegetable oil
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup almond brickle chips or English toffee bits
- In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle.
- Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.
Nutrition Facts2 each: 298 calories, 18g fat (4g saturated fat), 28mg cholesterol, 261mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.
Dec 12, 2011
spiderminnow, isn't a 9 oz cake mix a JIFFY Mix ???
Dec 12, 2011
The 9 oz cake mix would be a Jiffy Mix Cake NOT muffin mix
May 10, 2011
Tasty and easy! I used 1/2 of a regular size cake mix. The second time I went to make these, I changed the recipe somewhat. I used an 18-1/4 cherry chip cake mix, 1/2 cup butter melted, 1 egg, beaten, 1 cup coconut and 1/4 t. almond extract. This was good too!
Jan 15, 2010
First of all, what kind of cake mix comes in a 9 ounce size? My box was an 18.25 so I doubled all of the rest of the ingredients. I did not chill the dough--just added the toffee bits (I omitted the pecans) and mixed all together. Came out great! Very easy once I figured out the ingredients ratio!Thanks for sharing!
Oct 10, 2008
These cookies are very good; quick and easy too.
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