1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1 pinch salt
1 cup eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, melted
2 tablespoons milk
1 cup chopped pecans
1 (8 ounce) package light cream cheese
3 eggs
3 tablespoons milk
Preheat oven to 375 degrees F (190 degrees C).
Beat cream cheese, sugar, egg, salt, eggs, vanilla and flour in small mixer bowl until smooth. Stir cream cheese mixture into egg mixture in large bowl, until blended. Stir in butter or margarine, milk, pecans and cake mix. Cut into 4 pieces.
Dip each piece of cream cheese into 1/4 cup of flour layer. Place second piece of cream cheese into second cream cheese. Fill each cream cheese piece with reserved flour mixture.
Bake in preheated oven for 30 minutes, or until lightly browned. Remove from oven and allow to cool.
Dip each piece of cream cheese into 1 1/4 cup of remaining flour layer. Place second piece of cream cheese into second cream cheese. Fill each cream cheese piece with reserved flour mixture.
Remove an equal portion of crusts out of oven. Remove cream cheese mixture from oven. Melt butter in small saucepan over medium heat. Sprinkle 1 teaspoon of milk over top of cream cheese mixture. Pour melted butter over cream cheese mixture. Repeat with remaining crusts and cream cheese mixture.
Bake in preheated oven for 45 minutes. Cool completely. Cut into pieces. Refrigerate leftover cream cheese mixture.
A good basic recipe. I'm going to try adding taco cheese next time.
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