297417 cream cheese nutella filled cake Recipes

cream cheese, softened, white sugar, flour, egg, grated lemons (optional, but really gives a nice flavor !) or 1 tbsp orange rind (optional, but really gives a nice flavor!)

cream cheese, softened, sugar, pure vanilla extract, eggs, vanilla wafers, cherry pie filling (or whatever else suits your fancy) or 1 (21 oz) can blueberry pie filling (or whatever else suits your fancy)

cream cheese, white sugar, vanilla extract, eggs, apple pie filling

cream cheese, egg yolk, sugar, sugar, flour, baking powder, cinnamon, salt, baking soda, eggs, pumpkin, oil, vanilla, flour, sugar, cinnamon, butter

cream cheese, softened, vanilla, sugar , plus, sugar, eggs, butter , plus, butter, unsweetened cocoa, self rising flour , sifted, pecans, chopped, milk, butter, sugar, unsweetened cocoa, pecan halves, to dectorate (optional)

cream cheese, softened, egg beaten, sugar, coconut flates, pecans, chopped, sugar, cinnamon, flour, sugar, baking powder, baking soda, cinnamon, salt, eggs, canned pumpkin, oil, vanilla

cream cheese-chocolate chip tunnel cake, cake, granulated sugar, vegetable oil, eggs, beaten lightly, vanilla extract, baking soda, baking powder, salt, unsweetened cocoa, all-purpose flour, buttermilk, strong coffee, granulated sugar, cream cheese - softened, vanilla extract, egg, semisweet chocolate chips, glaze, powdered sugar, unsweetened cocoa, butter, melted, water, preheat oven to 350*f (175*cup). generously grease a 10-inch bundt or tube pan. set aside., cake : combine sugar, oil and eggs in a large mixing bowl. beat for 1 minute until smooth. add remaining ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. set batter aside and prepare filling., filling: cream the sugar with cream cheese at medium-high speed. add the vanilla and egg and beat until smooth. stir in the chocolate chips, mixing well., pour half of the cake batter into the prepared pan. spoon the filling mixture evenly over the layer of batter , then carefully pour remaining batter over the filling., bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. cool cake on a wire rack for 20 to 25 minutes before removing from pan. cool completely before glazing., glaze : combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

duncan hines butter cake mix, apricot nectar, eggs, unsalted butter, softened, cream cheese, softened, sweetened coconut (angel flake), sugar, lemon juice, glaze, powdered sugar, apricot nectar

cream cheese lb cake, butter, cream cheese, sugar, vanilla , and lemon flavoring, salt, eggs , large, cake flour (sifted 3 times)

cream cheese, softened, yellow cake mix (not prepared , just the dry ingredients), sugar, half-and-half, vanilla

fresh basil leaves, fresh garlic, pine nuts, grated parmesan cheese, low fat cream cheese, tomatoes (about 30)

cake, flour, sugar, cinnamon, baking soda, salt, oil, eggs, shredded raw carrots, mix dry ingredients then add the oil. stir in eggs 1 at a time , then blend in carrots., pour into a buttered and floured 9 x 13 inch pan or any other cake pans size desired. bake at 350 degrees for 45 to 50 minutes. cool and then frost with cream cheese frosting., butter, cream cheese, powdered sugar, vanilla, ground nuts (walnuts, pecans, almonds, etc..)

cream cheese, regular, at room temperature, sugar, eggs, vanilla, graham crackers , put in ziploc baggie and crush with rolling pin, sugar, melted butter, cherry pie filling for topping

cream cheese, softened, sugar, chopped pecans, toasted, egg