In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter together until smooth.
Add the cake mix, powdered sugar, and brown sugar. Mix until incorporated well.
Scrape mixture onto a large piece of plastic wrap. Use wrap to shape mixture into a ball. Refrigerate in plastic wrap until firm enough to handle, about 30 minutes.
Place chocolate chips on a plate. Unwrap cheese ball and roll in chocolate chips. (*TIP: To keep from getting too messy, use the plastic wrap to help you roll the cheese ball.) Serve with vanilla cookies, graham crackers, etc.
Notes
*Best served at room temperature for ease of scooping and eating.**Recipe lightly altered from Taste and Tell