Shortcut Coconut Pecan Chocolate Tassies

Shortcut Coconut Pecan Chocolate Tassies

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

How To Make :
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.

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