Take a knife and stick straight down into the top pumpkin batter layer and
middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
Not exact matches
Hi Christina — bake the cakes, and when they're cooled, make the
cream cheese filling and
layer the cakes with the filling in the
middle.
Then I used your
Cream Cheese Frosting recipe and put that in the
middle, between the
layers and decorated the cake with that as well.
I had baked this an extra 10 minutes until the
cream cheese layer was beginning to brown on the outer edge and the
cream cheeses was still loose in the
middle (just as a regular cheam
cheese cheese cake is baked).
Right now my stand by dessert is a 4 -
layer chocolate pudding dessert: a crust of chopped nuts / flour and butter, a
cream cheese / Cool Whip / Powdered sugar covering over the crust,
middle layer of choc pudding and a top
layer of Cool Whip with some choc.