---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 48 servings
     3/4 c  PLUS
       1 tb Butter or margarine,
            -softened and divided
       2    Egg yolks
     1/2 ts Vanilla extract
       1 pk DUNCAN HINES Moist Deluxe
            -Fudge Marble Cake Mix
       1    Egg, lightly beaten
   1. Combine 3/4 cup butter, egg yolks and vanilla
   extract in large bowl. Beat at low speed with electric
   mixer until blended. Set aside cocoa packet from Mix.
   Gradually add cake mix. Blend well.
   2. Divide dough in half. 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 a 6 square. Repeat with chocolate dough.
   Remove top pieces of waxed paper from yellow and
   chocolate doughs. Cut each square into twelve 1/2
   wide strips.
   4. To assemble, place one strip chocolate dough on
   plastic wrap. Brush edge with beaten egg. PLace one
   strip yellow dough next to chocolate dough. Brush edge
   with egg. Repeat with a second chocolate strip, egg
   and a second yellow strip to make first row. Brush top
   of row with egg. Prepare second row by stacking strips
   on first row, alternating yellow over chocolate
   strips. Brush edge and top of each strip with egg.
   Repeat for third row to complete one checkerboard bar.
   Repeat with remaining strips to make second bar. Cover
   with plastic wrap. Refrigerate 1 hour or until firm
   enough to slice.
   5. Preheat oven to 350'F. Grease baking sheets.
   6. Cut checkerboard bars into 1/4 slices. Place 2
   apart on greased baking sheets. Bake at 350'F. for 7-9
   minutes or until edges are light golden brown. Cool 1
   minute on baking sheets. Remove to cooling racks. Cool
   completely. Store in airtight containers.
   Makes 4 dozen cookies.