4 ounces chocolate cake mix
2/3 cup water
4 cups butter, softened
1/2 cup shortening
2 cups confectioners' sugar
1/2 cup packed light brown sugar
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 cup white chocolate chips
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) container frozen whipped topping, thawed (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, stir together cake mix and water. Set aside.
In a large bowl, cream together the butter and shortening until light and fluffy. Stir in confectioners' sugar, 1/2 cup of the flour, and 1/2 cup of the white sugar. Stir in the flour mixture alternately with the milk and chocolate chips. Stir together until thick and smooth.
Pour into prepared pan the rest of the flour mixture, 1/2 cup at a time, until well blended.
Drop batter by heaping spoonfuls onto prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes before frosting.
To assemble the finger cookies: In a medium bowl, layer 5 small cookies with 1/4 cup of the frosting. Stroke with a fork a few times on both sides to make a griddle, and carefully remove from the pan. Frost with 3/4 of the frosting.