Cake<\/u>:<\/b>
\n1 pkg yellow cake mix
\n2 eggs, room temperature
\n1 tsp. vanilla extract
\n1 stick butter (1\/2 cup, 113g), melted<\/p>\n
Filling<\/u>:<\/b>
\n1 eight ounce (8ounce) package cream cheese, room temperature
\n2 eggs
\n1 tsp. vanilla
\n1 stick butter (1\/2 cup, 113g), melted
\n4 c powdered sugar<\/p>\n
Directions<\/u>:<\/b>
\nHeat oven to 350 degrees. (I set my convection oven to 325\u00b0F)
\nIn a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
\nSpray 9-inch by 3-inch round cake pan or a 9×13 pan with baking spray or use a piece of parchment in the bottom of the pan.
\nPress cake mixture into bottom of prepared pan and get as flat as possible.
\nPlace cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
\nAdd in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
\nPour cream cheese mixture over cake mixture.
\nBake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
\nAllow to cool before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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