1 (18.25 ounce) package yellow cake mix
1 (3 ounce) can condensed cream of mushroom soup
3 eggs
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese
3/4 cup butter, melted
1 large egg
1 cup buttermilk
1 (4 ounce) can cream cheese, softened
2 pounds shredded Cheddar cheese
1/4 cup chopped onion
2 cups ripe tomatoes
1/2 cup chopped green onion
Preheat oven to 350 degrees F (175 degrees C). Grease 2 or 3 (9 inch) round cake pans.
In a large bowl, mix together cake mix, cream of mushroom soup, eggs, vanilla extract and buttermilk. Stir in the cream cheese, butter and egg until just blended. Fold the mixture into the cake batter until just blended. Pour the batter into a medium baking pan.
In a small bowl, mix the chopped egg with cream cheese. Sprinkle over the top of the cake and bake in the preheated oven for 1 hour.
When the cake is cool, whip cream until frothy and beat cream of mushroom soup until stiff. Fold in the cooked egg. Spoon the cream mixture into the prepared pans, placing 1/2 inch between each.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Turn a few minutes before removing from pans. Let cool completely.