This an absolute FAV of my son and neice. I made this for my son’s birthday last month and he actually forbid me to eat anymore of it (which I should be grateful for!). If you love the one from CCF, then you will love this one.
- Red velvet cake mix
Cream Cheese Frosting (store-bought or make your own favorite). I prefer from scratch just because it holds up better.
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
Bake cake as directed and let it cool.
Cheesecake: Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Pour into 2 well-greased 8″ cake pans. Bake at 325 for 40 minutes. Let it cool completely.
Place a layer of cake, then cheesecake, then a layer of frosting. Repeat. I recommend putting the cake in the frig or freezer for a few minutes inbetween frosting the cake. Frost and decorate as desired
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