• Cooking Time:
  • Servings: 16
  • Preparation Time: 10


Savor a serving of this indulgent special-occasion dessert. And since it serves 16 people, it makes a great dessert to serve at your next party!


  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla, divided
  • 1 pkg. (2-layer size) chocolate cake mix
  • 1 cup powdered sugar
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 Tbsp. milk


  • Preheat oven to 350°F.
  • Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
  • Beat 2 pkg. cream cheese, the granulated sugar, egg and 1 tsp. of the vanilla in medium bowl with electric mixer on medium speed until well blended; set aside.
  • Prepare cake batter as directed on pkg.; pour half of the batter into prepared pan.
  • Spoon cream cheese mixture in ring around center of cake batter; cover with remaining cake batter.
  • Bake 45 min. or until toothpick inserted near center comes out clean.
  • Cool in pan on wire rack 30 min.
  • Loosen cake from side of pan; invert onto serving platter.
  • Cool completely.
  • Beat remaining 1 tsp. vanilla, the powdered sugar, 2 oz. cream cheese and the milk with wire whisk until well blended.
  • Drizzle over cake. Let stand until set.
  • Variation: To make cupcakes instead, line 24 medium muffin cups with paper liners.
  • Prepare cake batter and cream cheese mixture as directed.
  • Spoon 1/4 cup of the batter into each cup; top with 1 Tbsp. of the cream cheese mixture and an additional 1/4 cup cake batter.
  • Bake 20 to 22 min. or until wooden toothpick inserted in centers comes out clean.
  • Cool 10 min.
  • Remove from pans. Makes 24 servings, 1 cupcake each.

Categories: Cake  Dessert 
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