This about the humble little Vanilla Wafer. Did you know that the Vanilla Wafer is made out of just cake mix with less water, about 1 1/3 cup less than the cake mix calls for. Just use any cake mix, the oil, eggs and 2 Tbsp. milk or water. Put in a baggie or decorating bag with tip cut off, make silver dollar size or smaller dots of cake mix on parchment paper and bake 350 degrees F for about 15 minutes or less, check after 10 minutes to make sure they are not burnt.
Source: I found this out when I made a dessert out of vanilla wafers; taking 1 vanilla wafer, a dollop of crushed pineapple, repeat 2 more times, then cover with cool whip or whipping cream. After a while the vanilla wafer turned to a wonderful soft cake, so I tried this recipe with chocolate cake mix, or any cake mix you prefer to use, or just as a snack. The result was great. Enjoy
Need to ask, the cake mixes in my cupboard have water content of 1 1/4 to 1 1/3 cup so how much water did you use. Thanks. This would be a good recipe to try.
Neat.....I make cookies with the cake mixes all the time cause it is easier......but i never made vanilla wafers.......this is it.........
one cake mix any flavor one stick butter 4 oz cream cheese 1 t vanilla one egg cream the the butter and cream cheese in mixer add the vanilla and one egg......then mix in the cake mix.........place dough covered in the fridge for at least 2 hours then place by tablespoon on an ungreased cookie sheet in preheated 350 degree oven for 15 minutes...................
Hi Mary, I don't use cake mixes-it is so easy to mix it up yourself, and you know what is in it. I use this recipe for mine, and yes it is easy. Slightly different from yours.
1 1/4 C. all purpose flour, 1/4 C. cornstarch, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 1/2 C. (1 stick) butter at room temperature, 1 C. sugar, 1 large egg, 2 tsp. vanilla extract, 1/4 tsp. lemon extract. Set racks in the middle and upper third of the oven and preheat to 375 degrees F. Into a large bowl, sift the flour, cornstarch, baking powder, baking soda, and salt together--three times. In a medium bowl, beat the butter and sugar for 2 minutes, until creamy. Beat in the egg and then the vanilla and lemon extracts until completely blended. With the mixer on its lowest setting, gradually add the flour mixture, blending just to combine. Drop rounded teaspoons of dough on nonstick or parchment-lined cookie sheets at 2 1/2-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 8 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned around their edges.Set the cookie sheets on a rack to cool. Makes 4 dozen.
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