• 1 Devil’s Food cake mix
• 1/2 cup canola oil
• 2 eggs
• 1 package of Andes mints

Mix cake mix, oil, and eggs together. Drop rounded spoonfuls (2 tablespoons?) of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes (I did 9).  Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie.  Wait 5 minutes for the mint to melt, then use the back of a spoon to smooth out each mint like frosting.  Let cool so the frosting sets up.  Enjoy!