From the Kitchens of Amy & JJ

This recipe is courtesy of Diane Reuter from Fargo, North Dakota. It has been featured in a KFGO Radio Cookbook!

Ingredients –
2 boxes – Duncan Hines Devil’s Food Cake mix
1/2 cup – solid shortening
4 large eggs, beaten
8 oz. cream cheese, regular, softened
3 1/2 cups powdered sugar
1/4 cup butter, softened
1 tsp. vanilla

Directions –
Preheat the oven to 350 degrees. In a large bowl, mix together (easiest with a pastry blender tool) cake mixes, shortening and eggs. Roll into balls, between teaspoon and tablespoon size. Space out 12-16 on a greased cookie sheet and slightly flatten. Bake for 9 minutes – cookies will appear undone – take out of the oven and let sit 2 minutes more on a baking sheet and turn out onto a rack or brown paper bag to cool. Bake all the rolled balls. While cooling, make the filling. In a medium bowl, mix cream cheese, butter; add powdered sugar and vanilla. Place a large dollop of cream cheese mixture onto the bottom of a cookie, place another on top. Store in an airtight container in the refrigerator; use within a week.