Recipe courtesy Paula Deen
1 (8oz) brick cream cheese, room temperature
1 stick of butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18oz) box moist chocolate cake mix
confectioners' sugar, for dusting
In a large bowl with an electric mixer, cream the cream cheese and butter unitil smooth. Beat in the egg. Then beat in the vanilla extract. beast in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Preheat oven to 350
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on ungreased cookie sheet, 2 inches apart. Bake for 12 minutes. The cookies will remain soft and "gooey". Cool completely and sprinkler with more confectioner's sugar if desired.
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