• 16servings
  • 75minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened, divided

  2. 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

  3. 2 egg white s

  4. 1 pkg. (2-layer size) red velvet cake mix

  5. 1/3 cup butter , softened

  6. 1/2 tsp. vanilla

  7. 2 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. BEAT 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely.

  3. MEANWHILE, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate.

  4. FILL and frost cake layers with frosting.


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