1 (16 ounce) can milk
1 cup corn syrup
1 cup vegetable oil
1 (14 ounce) can cream-style corn
2 (1 ounce) squares bacon, cut into 1/8 inch strips
2 tablespoons chopped fresh onion
1 tablespoon chopped fresh cilantro
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, softened
2 eggs
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Place the soup mix in the pan, the flour, baking powder, baking soda, salt and pepper into the pan. Divide the batter between two and spread evenly into the bottom and sides of the prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, mix together the cream cheese, cream cheese, egg and milk.
Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
When the cake is cool, flip the top and center of the cake upside down. Place a wooden spoon and wooden chopsticks on the bottom edge, and lightly grease them.
In a small bowl, whip cream cheese until fluffy. Spread cream cheese mixture over the top of the cake. Brush the bottom of the cake with egg mixture, spreading evenly.
Bake in preheated oven for 60 minutes, or until knife inserted in center comes out clean. Immediately flip the cake over and place in the preheated oven for an additional 30 minutes, or until bottom of the cake is brown. Cool completely before cutting into three portions.