Whip together cream cheese, sugar and vanilla.
Add eggs, one at a time.
Beat in.
Spread crescent rolls in 9 x 13-inch pan. Pour cream cheese mixture in.
Bake 35 to 40 minutes at 375\u00b0.
venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Preheat oven to 350 degrees.
Cream butter and cream cheese in a medium sized mixing bowl with an electric mixer for about 2 minutes or until creamy.
Add egg and vanilla extract. Blend together.
Add cake mix and stir.
Fold in chocolate chips.
Form cookie mix into 1.5 inch balls and place on ungreased cookie sheet about 2 inches apart.
Bake for approximately 10-12 minutes or until edges start to turn golden brown.
Make The Cream Cheese Filling: In
nd beat until smooth. Add cream cheese and blend until fully combined
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
o 350 degrees. Bake cake as directed on package using
lour a 12 cup bundt cake pan.
Beat all ingredients
Bundt is best for this recipe).
Combine sugar, oil and
Prepare cake as directed.
To prepare cream cheese frosting, drain the pineapple juices.
Mix together cream cheese, Cool Whip, sugar and crushed pineapple with hand mixer until smooth.
Spread frosting on cooled cake.
Sprinkle with pecan pieces.
Place pineapple slices on top of frosted cake with a cherry in the middle of each slice.
Refrigerate overnight before serving.
Preheat oven to 350.
In a small bowl mix cream cheese 2 TBSP milk and 1/4 cup suagr until smooth. Set aside.
In a large mixing bowl, beat eggs, sugar milk, oil, and vanilla until smooth.
Mix in Bisuick mix then stir in blueberries.
Pour half of cake batter into a 9 in loaf pan.
Pour half cream cheese mixute straight down middle of pan (do not mix in YET).
Pour rest of cake batter over top, then top with remaining cream cheese mixture.
Take a knife and gently stir make swirl effect.
Bake for 45 minute or until done.
ouched. Let cool.
Easy Icing:. Beat cream cheese and butter until fluffy
Cream butter, cream cheese& sugar together.
Beat until fluffy.
Gradually add eggs (2 at a time).
Beat a couple of seconds between adding eggs.
Gradually add flour.
Add vanilla, mix well.
Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
DO NOT PREHEAT OVEN!
Bake 1 hour at 300.
Increase oven temperature to 325 and bake an additional 25 minutes.
Let cake cool.
Put on cake plate and cover with foil to hold in the moisture.
Preheat oven to 350\u00b0. Grease pans with shortening. Flour the sides and bottom lightly. Mix 1/2 cup warm water with cream cheese. Add cake mix, 1/2 cup sugar, oil, eggs and 3 tablespoons butter. Beat at medium speed for 3 to 4 minutes. Pour into cake pans. Bake 35 to 45 minutes. Remove from oven and cool on wire rack.
Beat the cream cheese until soft.
Add 5 whole eggs, one at a time.
Add 1 cup sugar and 1 1/2 teaspoons vanilla; beat until thin.
Pour into graham cracker crust (recipe follows).
Bake at 350\u00b0 for 40 to 50 minutes.
Cool cake for 15 minutes.
Turn oven temperature down to 325\u00b0.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
Reserve 1 cup for topping.
Lightly Pat remaining mix in greased 13 x 9 pan.
Bake 15 minutes at 350.
Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
Spread over baked layer.
Sprinkle with reserved crumb mixture. Bake 15 minutes more.
Cool. Cut into bars.
Prepare the cake layer by whisking together the
Set Cream Cheese out to soften.
In Large mixing bowl, add powdered sugar and cream cheese.
Mix with mixer until smooth.
Spread evenly over cake.
Enjoy!