Snow-Capped Chocolate Crinkles

Ingredients

• 1 (18.25 ounce) box chocolate cake mix*
• 2 large eggs
• 1 1/4 cups frozen whipped topping, thawed
• 1 cup confectioners' sugar, sifted

Instructions

1. Place the cake mix, eggs and thawed whipped topping in a large bowl. Blend for 1 to 2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff).
2. Refrigerate dough, covered, for 1 hour.
3. Heat the oven to 350 degrees F.
4. Position oven rack in middle of oven.
5. Set aside ungreased cookie sheets.
6. Place sifted confectioners' sugar in a small, shallow dish.
7. Shape dough into 1 inch balls. Roll cookies in confectioners' sugar to coat.
8. Place 2 inches apart on ungreased cookie sheet.
9. Bake for 10 to 12 minutes or until cookies are puffy in appearance and firm at edges (centers will still be slightly soft).
10. Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance).
11. Transfer cookies to wire rack with metal spatula and cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.