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.