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Cream Cake Dessert

Reviewed: Jan. 9, 2011
Love this recipe. I also make the filling with 1 cup of butter if I don't have the palm oil shortening (without trans fats). I must admit I cheat once in awhile and slice plain donuts horizontally, spread the filling between top and bottom, and put the fruit in the donut hole. A very light dusting of confectioner's sugar and a small paper doilie beneath make them fancy enough for a ladies luncheon. If store-bought donuts are too much cheating for you and you have the donut-maker baking pans, you can use the cake portion of the recipe to bake your own donuts while preparing the filling. ; )
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Brownie Cheesecake Bars

Reviewed: Jan. 3, 2011
I used a 9x13 glass pan and 325-degree overn. I made the cream cheese portion first so it could be added immediately once the brownie batter was ready (I used the cake-style version with 3 eggs). thinking this might prevent the separation some reviewers mentioned. I didn't have the chocolate topping, so 25 minutes into the baking time, I added a sour cream topping (1-1/2 c. sour cream, 3 tbsp sugar, 1 tsp vanilla) and returned it to bake 10 more minute. I then turned off the oven and left the door closed as another reviewer mentioned. The brownie center was set, without the edges being dry. I put it in the fridge until time to serve (about 2 hours). It was a breeze to cut & remove from the baking dish, with no separation. One of the young men at church had 4 helpings & has put in a request for the next potluck, so I'm giving it a thumbs up. I would like to try it with some cherry pie filling next time.
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