Shortcut Coconut-Pecan Chocolate Tassies

Name: Shortcut Coconut-Pecan Chocolate Tassies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 3 dozen.
Ingredients: 1 package chocolate cake mix (regular size); 1/2 cup quick-cooking oats; 1 large egg, room temperature, lightly beaten; 6 tablespoons butter, melted and cooled slightly; 3/4 cup coconut-pecan frosting; Optional: Pecan halves and melted semisweet chocolate

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling

Makes

about 3 dozen

You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin

Shortcut Coconut-Pecan Chocolate Tassies Recipe photo by Taste of Home

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Ingredients

1 package chocolate cake mix (regular size)
1/2 cup quick-cooking oats
1 large egg, room temperature, lightly beaten
6 tablespoons butter, melted and cooled slightly
3/4 cup coconut-pecan frosting
Optional: Pecan halves and melted semisweet chocolate

Directions

Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini muffin cups.
Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely.
Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.

Test Kitchen tips

It’s a little tricky to tell when the cake cups are done baking. When they are “set” they’ll look more matte than glossy.

If you love German chocolate cake, you’ll love these little bite-sized versions.

Nutrition Facts

1 tassie: 94 calories, 4g fat (2g saturated fat), 10mg cholesterol, 105mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein.

Reviews

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Average Rating:

chicagokathy
Nov 22, 2020
Sorry, haven't made these yet but to answer the concerns of getting the cakes out of the pan...I always use mini-muffin cups then I have no problems at all. I don't have to worry about non-stick sprays not working like they should. The cups are simply miniaturized of regular muffin cups. They make baking any size muffin a pleasure.
Dawn
Aug 8, 2019
I used non-stick muffin cups. I had no problem with the 2nd pan, but with the first pan, I did have a challenge in removing the tassies! I'd used a non-stick muffin cup pan on first batch as well! I also found the batter hard to stir, so I'd added 1/4 cup half and half cream GRADUALLY and then also added just 1/4 cup of all-purpose flour just to make the dough pliable. I also just used a can of Duncan Hines Coconut Pecan frosting.
Rikersmom
Jan 13, 2018
I would have given these five stars if I didn’t have such a hard time getting them out of the pan. I sprayed the pan with cooking spray. What is the secret to getting them out in one piece? The taste was excellent, but I won’t make them again because of this issue. Any help would be appreciated.