Re: Cream cheese cake
I’m not sure if I follow you -
Sour cream can be added to a cake mix - depending on what you are making (4 to 8 oz. for one cake mix usually - depending on recipe)
Here’s a few ideas:
EASY LEMON SQUARES.
1 pkg. lemon cake mix
3/4 cup butter or margarine, melted
1 egg slightly beaten
1 pkg. lemon frosting mix (powdered)
1 pkg. cream cheese, softened
2 eggs
Makes 24 squares. Combine cake mix, butter and 1 egg. Mix with fork until moist. Pat into 13x11 pan. Grease bottom only. Blend frosting mix into cream cheese. Add in two eggs and beat 3 to 5 minutes. Spread over cake mixture. Bake at 350F. degrees for 30 to 40 minutes. Cool and cut into bars or 1" squares.
BANANA CREAM CHEESECAKE
1 box of regular cake mix
4 eggs
3 tablespoons of vegetable oil
1/3 cup and 1/2 cup of packed brown sugar
1 medium banana, peeled and sliced
2 - 8 oz. pkgs. of softened cream cheese
1 1/2 cups of milk
2 tablespoons of lemon juice
1 envelope (1 1/2 oz.) of whipped topping mix, prepared
Preheat oven at 300 degrees. Reserve 1 cup dry cake mix.
Combine remaining cake mix, 1 egg, oil and 1/3 cup brown sugar in large bowl. (mixture will be crumbly). Press crust mixture evenly into bottom and quarter of the way up the sides of a greased 13 x 9 x 2 inch pan. Arrange banana slices on crust. In same bowl blend cream cheese with 1/2 cup brown sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed slowly add milk and lemon juice; mix until smooth. Pour into crust. Bake at 300 degrees for 45-55 minutes or until center is firm. When cool, spread topping over cheesecake, chill before serving. Store in refrigerator.
Creamy German Chocolate Cupcakes
1 pkg German Chocolate Cake Mix
1 (8 oz) pkg cream cheese
1/6 cup granulated sugar
1 large egg
1/2 cup mini chocolate chips
1/2 cup flaked coconut
1 tub Cream Cheese Frosting
Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
Prepare cupcakes according to package directions. Spoon batter into lined muffin cups.
In a small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chips and coconut. Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions.
Spread cupcakes with frosting. Garnish with toasted coconut and mini-chocolate chips if desired.
Southern Gooey Cake
* 1 box yellow cake mix
* 1 cube margarine or butter (1/2 cup), softened
* 2 eggs, beaten
* 3/4 cups chopped pecans
* 2 eggs, beaten
* 1 16-ounce box powdered sugar (about 3 1/2 cups)
* 1 8-ounce package cream cheese, softened
Mix first three ingredients well; pat into a greased and floured 9 x 12 inch baking dish. Sprinkle with 3/4 cup chopped pecans.
Beat eggs, powdered sugar and cream cheese well. Pour onto first layer.
Bake at 350 degrees for about 35 minutes or until the top is lightly browned.
Let cool, sprinkle with powdered sugar, and cut into squares.
FUDGE RIBBON CAKE.
1 pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese, softened
2 T. butter, softened
1 T. cornstarch
1 (14 oz.) can Eagle Brand condensed milk
1 egg
1 t. vanilla
Preheat oven to 350 degrees. Prepare cake mix as directed on package. Pour batter into well greased and floured bundt cake pan. In small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then add the egg and vanilla and mix until smooth. Pour evenly over cake batter. Bake 50-55 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly.
Glaze or garnish as desired. Store covered in the refrigerator.
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