Sandy’s Cheesecake meets Duncan Hines Devil's Food Cake Mix

I had made multiple recipes of my Sandy’s Favorite Vanilla Cheesecake recipe from my cookbook.  Through the planning of the cheesecakes to be made I had an extra amount of the filling left over.  I do not like to waste anything when it comes to cooking and baking.  I did not have enough for a whole cheesecake and I thought to myself; wonder if I added this filling to a Duncan Hines Devil’s Food Cake Mix?  What would transpire from the 2 mixtures?  What did I have to lose?  So this is what I did, and the outcome was awesome and I will do this again and again.  I had fun and I hope you have just as much fun! 

Mix in a mixer

2 - 8 ounces – cream cheese softened and room temperature
½ cup sugar
Mix until well blended and add
3 eggs room temperature, one at a time until well incorporated
¼ cup of sour cream
2 teaspoons of vanilla
1 teaspoon of almond extract

After the above is well blended and incorporated, add a box of Duncan Hines Devils Food Cake Mix and mix until well blended.

Grease and flour a 9 X 13 rectangular pan and bake at a 350 degree preheated oven for 20 - 30 minutes.  Do not over bake but bake until done with a match stick test.  Best if toothpick does not come out completely clean, crumbly on the toothpick is okay.

 

Let cool, and ice with;
4 cups of powdered sugar
4 ounces of cream cheese
3 tablespoons of butter
2 tablespoons of heavy cream
2 teaspoons vanilla
Mix until creamy, you may need to add additional heavy cream until you get the right consistency
Spread over cake and trust me, you will enjoy!  Let’s Have Some Fun!