Ice Cream Sandwiches

• 1 egg
• 1/2 c. shortening
• 1/4 c. softened butter
• 1 tsp. vanilla
• 1 pkg. devil's food cake mix
• 1/2 gal. brick ice cream

1. Heat oven to 375u0b0.
2. Beat egg, shortening, butter, vanilla and 1/2 cake mix (dry) until smooth.
3. Stir in remaining cake mix. Divide dough into 4 equal parts.
4. Roll each part into rectangle 10 x 6-inch on lightly floured cloth-covered board with floured stockinet-covered rolling pin.
5. Cut rectangles 3 x 2 1/2-inch each.
6. Place on ungreased baking sheet.
7. Bake 6 to 8 minutes or until edges look set (centers of cookies will be slightly puffed). Prick surface of cookies lightly with fork.
8. Cool; remove from baking sheet.
9. Cut ice cream into rectangles about 3/4-inch thick. Place ice cream rectangle between 2 cooled cookies.
10. Gently press together to spread ice cream to edges of cookies.
11. Wrap in foil or plastic wrap and freeze at least 24 hours.
12. Makes 16 sandwiches.

egg, shortening, butter, vanilla, cake mix, brick ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833566 (may not work)