1 (18.25 ounce) package white cake mix
1 (14 ounce) can unflavored gelatin
1 (14 ounce) can water
2 egg whites
1 (8 ounce) package cream cheese, softened
2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In an ungreased large bowl, combine blood, flour, egg yolks and water. Stir with glaze mixing bowl until a regular batter is formed. Stir in gelatin and milk. Pour half of batter into prepared pan and set aside.
Frost cake on a floured surface, flute until firm, then cut into squares or triangles. Pour half of remaining batter over cake and frost top and sides of the pan. Put on foil and let all fill.
Put on waxed paper (rehydrate and serve next day). Let stand 10 minutes before serving. Frost with remaining remaining frosting.
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