(by Shirley McNevich)
1/4 cup softened butter
1 - 8oz. Philadelphia cream cheese (softened)
1 egg yolk
1 tsp. vanilla
1 box Duncan Hines white, yellow OR devil's food cake mix
In a mixer add butter and cream cheese--beat. Add egg yolk and vanilla--beat. Slowly add 2/3 of the dry cake mix--beat. Remove bowl from mixer--add last 1/3 of the dry cake mix--stir with a wooden spoon. Cover the bowl and refrigerate for 45 minutes to 1 hour. Remove from refrigerator--drop dough by EXACTLY one level teaspoonful at a time on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes.
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