Recipe courtesy of Paula Deen:
Ingredients
* 1 (8-ounce) brick cream cheese, room temperature (I used low fat)
* 1 stick butter, at room temperature
* 1 egg
* 1 teaspoon vanilla extract
* 1 (18-ounce) box moist chocolate cake mix
* Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
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 refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
These are very good. They taste like chocolate doughnut holes, only not as heavy or rich and not too sweet. Just about perfect.
Photo courtesy of me. :)