Quilted Red Velvet Cream Cheese Cake

Prep Time: 25 min
Cook Time: 35 min
Ready Time: 90 min
Yield: 15 servings

Ingredients

Crisco® Original No-Stick Cooking Spray
1 package Pillsbury® Supreme Collection™ Red Velvet Cake Mix
1 cup water
1/3 cup Crisco® Pure Canola Oil
3 large eggs

FILLING

1 packet Cream Cheese Filling Mix
3 teaspoons water
2 teaspoons Crisco® Pure Canola Oil
1/2 cup sour cream

FROSTING

1 (16 oz.) can Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
1/4 cup dried cranberries

Preparation Directions

HEAT oven to 350° F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine cake mix, water, oil and eggs in large bowl with electric mixer until moistened. Beat on medium speed for 2 minutes. Spread evenly into prepared pan.
MIX filling packet, water, oil and sour cream in medium bowl until smooth and creamy. Drop by spoonfuls over top of batter. Swirl with a knife to make a marbled pattern.
BAKE 32 to 36 minutes or until toothpick inserted in center comes out clean. Place on wire rack to cool completely.
SPREAD cake with frosting. Smooth and score in a lattice pattern. Garnish lattice points with dried cranberries.

Nutritional Information Per Serving

Serving Size (1 slice1/15 of cake), Calories 370 (Calories from Fat 150), Total Fat 17g (Saturated Fat 4.5g, Trans Fat 2g), Cholesterol 40mg, Sodium 300mg, Total Carbohydrate 56g (Dietary Fiber 1g, Sugars 21g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.