Ingredients:

• 2 – 300g Philadelphia cream cheese (1 for the cake, 1 for the frosting)
• 180g butter
• 1 – 250g cheddar cheese
• 1 cup sifted flour mixed with 1 pack Betty Crocker moist vanilla cake mix
• 5 eggs
• 1 cup water
• ½ cup vegetable oil
• 3 cups sugar (1 ½ for the cake, 1 ½ for the frosting)
• 1 tsp Vanilla syrup
• Heavy whipping cream – If no heavy whipping cream, regular whipping cream is fine.
• For the cake: 1/2 cup heavy whipping cream (Puck). For the frosting (optional): 1 cup

Pre-heat oven to 250 degrees F (120 degrees C)

In bowl of your electric mixer, place the cream cheese, sugar, and flour mixture. Beat on medium speed until smooth. Add the eggs one at a time, beating well. Add the water and vegetable oil. Add the whipping cream, vanilla extract and beat until incorporated.  Pour in the filling into a rectangular baking pan. Bake for about 30 – 45 mins. Insert a stick and if it comes out clean, then you’ll know the cake is cooked.

Frosting:

Beat the butter, sugar and cream cheese together until smooth. On a separate bowl, beat the whipping cream until soft peak then fold the whipping cream into the cream cheese mixture then set aside. Do this after you put your cake into the oven.

Once the cake is cooked, let it cool for about 20 minutes then spread the frosting on top. Top it generously with grated cheddar cheese.

Enjoy!