1 egg, beaten
1 chocolate or devil's cake mix
2 T. milk
1/2-3/4 c. sugar, to taste, I used 1/2 c.
2 t. vanilla, divided
1 c. powdered sugar
Heat oven to 350 degrees. Beat 2 pkgs cream cheese, sugar, egg and 1 t. vanilla until blended. Prepare cake mix as directed. Pour half the batter into a greased angel food cake pan or bundt pan**. Place cream cheese mixture in the middle, and cover with remaining cake batter. Bake 45+ minutes until cake is done. Cool in pan 10 minutes then invert onto plate. Cool cake completely. Whisk 2 oz. cream cheese with vanilla, powdered sugar, and milk until blended. Drizzle over cake. Let stand until glaze is firm. Yummy!
**For cupcakes: Place papers in muffin tins. Prepare cake as directed. Spoon 1/4 c. cake batter into muffin tins, top with 1 T. cream cheese mixture, and remaining batter. Bake 20-22 minutes until done. Cool 10 minutes. Remove to cool completely. Prepare glaze as directed. Drizzle over cupcakes. Makes 24.
original recipe from Kraft
1st picture is after baking. 2nd picture is after frosting with cream cheese. 3rd picture is a slice of cake.
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