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Recipe: Cheese Swirled Devil's Food Cake (using cake mix and cream cheese)

Desserts - Cakes
CHEESE SWIRLED DEVIL'S FOOD CAKE

1 (8 oz) pkg low fat cream cheese (Neufchatel), room temperature
4 eggs, divided use
1/4 cup sugar
1/4 cup milk
1/2 tsp vanilla
1 (2-layer size) box devil's food chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
Raspberry Sauce (for serving, recipe follows)

Heat oven to 350 degrees F. Coat 13x9x2-inch baking pan with nonstick spray.

For the cheese mixture, combine cream cheese, 1 egg and sugar in small bowl. Beat with electric mixer until smooth. Gradually beat in milk and vanilla. Set aside.

For the cake batter, combine (dry) cake mix, the remaining 3 eggs, 1 1/4 cups water and oil in bowl using mixer at low speed. Beat 2 minutes at high.

Pour half the cake batter into prepared pan. Drizzle with half the cream cheese mixture. Repeat layers. Run knife through batter to make swirls.

Bake in 350 degree F oven 35-40 minutes or until cake begins to pull away from sides of pan. Cover cake for last 10 minutes if browning too quickly. Cool in pan on wire rack.

To serve, cut into squares. Top with Raspberry Sauce.

RASPBERRY SAUCE

1 (10 oz) pkg raspberries, frozen, thawed

Puree raspberries in blender. Press through sieve to remove seeds.

Makes 1 (13x9-inch) cake, 12 servings
Source: Family Circle magazine, April 1, 1997
MsgID: 0224798
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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