A few general tips on cooking:
Follow all Mise en place (everything in place), it'll make your life easier in the long run. Mise en place is the action of doing small jobs before starting the main cooking process. For instance in this recipe, I sift the cake mix to remove lumps. This would be done before the main mixing to speed things along.
Stop to scrape the sides of the mixer or bowl to better incorporate all of the ingredients. This ensures all of the ingredients make it in, and that there is an even consistency. Homogeneous mixtures are a cooks friend.
When using a mixer, always keep hair up and towels away from the mixer. Never use a towel to cover the top of a mixer to prevent plumes of ingredients from dusting up. Always start from a slower speed and slowly speed up.
For this recipe you will need:
9x13 Pan, greased
Mixer with a dough hook and whisk attachment. (Or just your hands and a good wooden spoon and whisk)
Digital scale, or buy the pre-weighed box
8 ounce cream cheese
1 stick of butter
1 Butter cake mix (yellow may also be used, the more off brand the better the results)
1 lb of 10x (Powdered) sugar
Mise en Place:
Allow cream cheese and butter to reach room temperature, sift cake mix into the mixing bowl, using a spoon to break up clumps formed while packing. Preheat oven to 350 degrees F.