The Secret Red Velvet Cake

The cream cheese frosting isn't the only place we used delicious PHILADELPHIA Cream Cheese—it's in the red velvet cake batter too!

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

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

2 egg white s

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

1/3 cup butter , softened

1/2 tsp. vanilla

2 cups powdered sugar

1. 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.

2. 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 until ready to use.

4. Fill and frost cake layers with frosting before serving.

The Secret Red Velvet Cake

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Instructions

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