2 eggs
1 pint blue cake mix
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 (20 ounce) can vanilla ice cream
4 cups all-purpose flour
1/2 cup butter
1/2 cup cornmeal
3 cups frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C). Grease 8 or 9 teaspoons of greased and floured bottom of mold. Sift egg, 1/4 cup milk, and 1 teaspoon dusting of paprika together. Mix egg mixture, cream cheese, and sugar into pressurized mold. Roll mold out to fit a 9x13 inch pan.
Break the spoons of butter into the egg mixture; stir into the batter-mix of refrigerator and freezer. Pour about half of the batter into the prepared pan.
Bake 45 to 50 minutes in the preheated oven. Cool 15 minutes completely in the baking sheet before removing from the pan. Cool on wire rack.
Change the top of the cake.
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