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Light and Dark Pinwheel Cookies
1 box of chocolate cake mix
1 box of white cake mix
1 cup butter
Optional: Bittersweet and white chocolate chips for dipping
First, melt the butter a little. You want it to be very soft but not completely melted. Mix half the butter and one egg into each of the cake mixes. I mixed the white mix first, then the chocolate. To mix, either use a mixer or a stiff spatula or your hands (hands worked best for me and they are easy to clean) until you get a nice dough.
After both batters are mixed, roll out the chocolate dough into a large rectangle (you want it to end up around 1/2 an in thick). I put down a sheet of waxed paper to roll the dough on as well as put a piece on top the dough to keep it from sticking. Do what works for you.
Next, roll the white dough out on top of the chocolate dough. Use your hands to get the edges to line up as well as you can.
Working from the long edge, roll the dough up so that it forms a spiraled log. Wrap the dough log up in a sheet of waxed paper and place in in the fridge or freezer for about an hour. I put mine in the freezer because we keep the apartment around 80 degrees so my dough was a little warmer than most.
After chilling and getting firm, unwrap the dough an use a sharp knife to cut the log into 1/2 in thick slices. Place them on a large cookie sheet and bake at 350 for about 10 minutes.
Once the cookies are cooked and cooled, you can dip the edges into melted chocolate for an extra treat.