1 Heat oven to 350°. Generously grease bottom only of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening lightly flour.
2 Beat cake mix, milk, melted butter and 3 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed
2 minutes. Pour into pan.
3 Make cookie mix as directed on package, using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan.
4 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Heat oven to 375°. For cake mix, increase milk to 1 1/4 cups decrease butter to 2 tablespoons add 1 tablespoon all-purpose flour. For cookie mix, add 1 tablespoon all-purpose flour.
1 Serving: Calories 580 (Calories from Fat 280) Fat 31g (Saturated 18g) Cholesterol 90mg Sodium 400mg Carbohydrate 70g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 10% Vitamin C 0% Calcium 6% Iron 6%.
Betty's Tip Surprise! The cookie dough that you drop on top of the cake will sink to the bottom and form a chewy cookie layer underneath the cake.
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