Matt's Award Winning (and Very Tasty) Rolo Oreo Cookies

Rolo Oreo Cookies
Ingredients:
One box of devils food cake mix
Two eggs
½ cup of (your choice: melted butter, oil, or Crisco)
About 3 packs of rolos
Some normal, granulated white sugar
Instructions:
Mix the cake mix, eggs, and butter/oil/Crisco until well mixed.
Wrap a rolo completely in the “cookie dough”
Roll this ball in a small bowl of granulated sugar
Put it onto an ungreased cookie sheet
Bake for 9-10 minutes at 325.
Some notes:
When the cookies come out, they will be very soft. Let them cool a bit before moving them off the cookie sheet (about 10 minutes or so).
When you wrap the rolo, make sure it is completely covered. When the cookies bake they spread out a lot and carmel can leak – a very sticky affair.
I usually make a double batch – and I usually mix the choice of butter/oil/Crisco, e.g. I use ½ cup of butter and ½ cup of oil, or ½ cup of oil and ½ cup of Crisco, etc.

Icing – (typical cream cheese icing recipe)
Ingredients:
1 box (or 1 lb. bag) of confectioners sugar
¼ cup of melted butter
1 standard box (I forget how big they are) of cream cheese - softened
1 tsp. vanilla
Instructions:
Put them in a bowl and mix well (I recommend using an electric mixer for this one). The full block of cream cheese makes it a little too cream-cheesy for me, so I only do about 2/3-rds of the block, but that’s personal preference.

Another note:
If you let the cookies sit and harden for a couple hours and warm up the icing a little (stick it in the oven on warm for a little bit), spreading it on the cookies is much, much easier.