(This super simple and yummy part of the recipe is from my sister in law, Alycia!)
3 packages Duncan Hines Devil’s Food Cake mix
6 eggs1 cup vegetable oil
Mix ingredients in a Bosch or Kitchen Aid. You can start mixing it with a blender, but eventually you will have to work the mix together with your hands because the mix gets too heavy for a blender. Roll into walnut size balls. Do not press. Bake at 375 for 8 – 12 minutes.When you take them out of the oven tap pan on the counter, this will flatten the cookies. I hold the pan up a few inches from the counter and drop it. You can do this a few times depending on how flat your want your cookie.
(I just copied and pasted her directions because... it's exactly what I did and they turned out perfect!)
For the icing:
1/4 cup room temperature butter (I use unsalted)
1/4 cup shortening
1 3/4 cup powdered sugar
1 teaspoon vanilla
(My heart just dropped to my stomach while typing this as I just realized I TOTALLY forgot the vanilla, but then I remembered how freakin' bomb these tasted. The icing was still AMAZING! So use the vanilla, or don't! You'll love it either way.)
Beat the ingredients quickly (I used speed 3 on my Bosch), it takes a bit to come together. Dump icing between two cookies and try not to eat them all in one sitting!
** I stored our cookies (for the short 3 days that they lasted) in a gallon sized zip lock bag. They softened even more in the first 24 hours after being in the bag!
** This produces at least 3 dozen cookies. I frosted cookies until the icing was all gone, and stuck the left over cookies (with no icing) in the freezer for a later date.