18 oz. devil's food cake mix
2 eggs, plus 2 tbsp. water
2 tbsp. cooking oil
1/2 c. cocoa

Blend it well until you can shape dough into balls. Let it stand 29 minutes. Form dough into 1/2 inch balls, 2 inches apart on greased cookie sheets. Flatten each with a glass greased once and dipped into Nestle's quick powder with each cookie.

Bake at 400 degrees for 8 minutes. Remove at once and immediately flatten with back of spatula. Let cool 20 minutes. Makes 100.

COOKIE FILLING:

1 envelope Knox unflavored gelatin
1/4 c. cold water
1 c. Crisco
1 lb. powdered sugar plus 1 c.
1 tsp. vanilla

Soften gelatin in cold water, place in heatproof cup in pan hot water until becomes clear. Meanwhile beat the Crisco until light and fluffy, adding sugar and vanilla. Beat well 10 minutes. Cool the gelatin and beat into filling. The gelatin is used only to keep filling in place when spread between cookies.

Spread about 1 tablespoon filling between every 2 cookies. Press together so that filling becomes rounded and even on all sides. Chill cookies until filling sets. They freeze very well.