1 egg
1/2 c. shortening
1/4 c. butter, softened
1 tsp. vanilla
1 pkg. Betty Crocker devil's food cake mix (without pudding added)
1/2 gallon brick ice cream

Heat oven to 375 degrees.

Beat egg, shortening, butter, vanilla, and about half the dry cake mix until smooth. Stir in remaining mix. Divide dough into 4 equal parts. Roll each part into a rectangle 10 x 6 inches on lightly floured board. Cut into rectangles, 3 x 2 1/2 inches each. Place on ungreased baking sheet. Bake 6-8 minutes or until edges look set (centers of cookies will be slightly puffed). Prick lightly with fork. Cool; remove from baking sheet.

Cut ice cream into 16 rectangles, 3/4 inch thick. Place between 2 cooled cookies; gently press together to spread ice cream to edge of cookies. Wrap in aluminum foil or plastic wrap; freeze at least 24 hours. Makes 16 sandwiches.

Variation: Substitute 1 package butter pecan or cherry chip cake mix and increase butter to 1/3 cup.

Note: If sandwiches are stored longer than 1 week, cookies become soft. Cookies can be wrapped separately and frozen until ready for use.