Yield: 15 servings
|1 pack||Fudge swirl cake mix|
|½ cup||Sour cream|
|16 ounces||Cream cheese -- softened|
|1 teaspoon||Vanilla extract|
Heat oven to 350. Grease 13 x 9 pan. Reserve 1 cup dry cake mix and swirl pouch; set aside. In large bowl, combine remaining cake mix, oil and 1 egg at low speed until soft dough forms. Press in bottom and 1½" up sides of greased pan. Bake at 350 for 10 minutes; crust will not be browned. In large bowl, combine reserved 1 cup cake mix, sugar, sour cream, eggs and vanilla; mix at low speed until blended. Beat 3 minutes at medium speed or until creamy and smooth.
Pour ⅔ of filling over warm crust. To remaining filling add swirl pouch; mix at low speed until well blended. Spoon chocolate mixture randomly over cheese mixture. Pull knife through batter in wide curves; turn pan and repeat for swirl effect. Bake at 350 for 35 to 45 minutes. Cool completely. Store in refrigerator.
Recipe By : Pillsbury box
From: Meg Antczak Date: 10-11-95 (10:25) (159) Fido: Cooking