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

2 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.

Shortcut Coconut-Pecan Chocolate Tassies

Ingredients

Directions

Nutrition Facts

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