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Vanilla Filled Fudge Crown Cake

1 Package (18-1/4 or 18-1/2 oz.) Chocolate Cake Mix
1 1/2 teas. Watkins Cinnamon
1 Package (8 oz.) Cream Cheese, softened
2 Tbsp. Margarine or Butter, softened
1 1/2 Tbsp. Watkins Vanilla Dessert Mix
1 Can (14 oz.) Sweetened Condensed Milk (Eagle Brand - not evaporated)
1 Large Egg
2 teas. Watkins Vanilla, Original Double-Strength

Prepare cake mix as package directs adding cinnamon. Pour into well-greased and floured 10-inch bundt pan. In small mixer bowl, beat cream cheese, margarine and vanilla dessert mix until fluffy. Gradually beat in sweetened condensed milk then egg and Watkins Vanilla until smooth. Pour evenly over cake batter. Bake at 350*F for 50 to 55 minutes or until cake tests done. Cool 10 minutes. Remove from pan. Cool thoroughly. Drizzle gaze over cake. Makes 12 to 15 servings.

Glaze:
1 Cup Powdered Sugar (icing sugar)
¼ Cup Watkins Chocolate Dessert Mix
2 Tbsp. Watkins Original Grapeseed Oil
½ teas. Watkins Vanilla, Original Double-Strength
2 to 4 Tbsp. Warm Milk

Combine powdered sugar, chocolate dessert mix, oil and Watkins Vanilla. Add enough of the milk to make desired consistency. If desired, just before serving sprinkle with powered sugar. This cake freezes beautifully!

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© Copyright 2006 The Rising Stars Team

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