INGREDIENTS
1 8 oz. brick cream cheese
1 stick butter
1 egg
1 tsp. vanilla extract
1 (18 oz.) box moist chocolate cake mix
Confectioner’s sugar for dusting
DIRECTIONS
Preheat oven to 350. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerated for two hours to firm up so that you can roll the batter into balls. Roll the chilled batter into TBS sized balls and then roll them in confectioner’s sugar. Place on ungreased cookie sheet, 2 inches apart. Bake 12 min.
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