1/2 c. Butter Flavor Crisco
1/3 c. plus 1 tbsp. butter, softened and divided
2 egg yolks
1/2 tsp. vanilla extract
1 pkg. Duncan Hines Fudge Marble Cake Mix

1. Combine Butter Flavor Crisco, 1/3 cup butter, egg yolks and vanilla extract in large bowl. Mix at low speed with electric mixer until blended. Set aside cocoa packet. Gradually add cake mix. Blend well.

2. Divide dough. Add cocoa packet and remaining 1 tablespoon butter to half the dough. Knead until well blended and chocolate colored.

3. Roll out yellow dough between two pieces of waxed paper into 18 x 12 x 1/8 inch rectangle. Repeat for chocolate dough. Remove top pieces of waxed paper from chocolate and yellow dough. Lay yellow dough directly on top of chocolate. Remove remaining layers of waxed paper. Roll up jelly roll fashion, beginning at wide side. Refrigerate 2 hours.

4. Preheat oven to 350 degrees. Grease baking sheets.

5. Cut dough into 1/8 inch slices. Bake at 350 degrees for 9 to 11 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to cooling rack. Makes 3 1/2 dozen cookies.