I have no ability sometimes to figure out the "science" so to speak

It looks to me like they should be soft, like small cake-lets. . .

And there will be *some* fat in them, because most cake recipes have some shortening in the cake mix itself. They are rolled in powdered sugar and then rise from the action of the air in the cool whip and leavening in the cake mix to make the crackled surface.

The pic of the cookie with the bite out of it looks like it is a soft cookie and crispy maybe on the bottom.

My best guess! smileys/smile.gif.

 
I love this place! Thanks so much. That is just what I thougt

but what do I know?! And why they are calling them low fat is beyond me...I just think they sound and look good. I think I'm going to try them. I have a lot of "mature" neighbors around me that always love what ever I make anyway. They aren't picky. smileys/wink.gif

 
There is fat in Cool Whip, unless you use the FF version. So that's adding to the

moisture/tenderness factor in addition to the cake mix fat. And the egg fat.

Please let us know how they turned out.

 
Well, they were really pretty and fast to do. However, they are

all now in the garbage. Yep, garbage. It wasn't that they tasted so horrible but the texture was just weird. John is always willing to take to coworkers to share and I always share with neighbors but neither of us were willing to put them out. It was my name on them and neither of us were willing to do that. I had 1 and he had 1...that was enough. Oh well.....

 
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