1 (2 layer size) pkg. yellow cake mix - Pillsbury - pudding included type
4 eggs
1 stick butter (1/2 c.), melted
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar

Preheat oven to 350 degrees. Mix 1 slightly beaten egg with dry cake mix and butter to moist dough consistency. Grease a 13 x 9 x 2 inch pan. Press mixture evenly in pan.

Soften cream cheese (can use mixer) with remaining eggs and vanilla until creamy. Beat in powdered sugar gradually and beat until smooth. This takes several minutes. Pour over crust. Bake at 350 degrees (325 degrees if using glass pan) 35 to 40 minutes. Watch carefully so base doesn't get too brown. The cheese mixture sinks into the center somewhat leaving a firmer crust around the edges. Cut in squares to serve.

Some cooks sprinkle powdered sugar and-or pecans over top of the baked cake.

This recipe has been adapted for a 13 x 9 x 2 inch pan. If oven proof glass, reduce baking temperature to 325 degrees.

At Treebeard's the cake is baked in 16 x 24 x 3 inch pans lined with wax paper (each pan makes 40 pieces). For the base the recipe calls for 8 cups cake mix, 4 eggs, and 1/2 pound melted butter. Mix and pat evenly in the pan.

For the topping combine 1 3/4 pounds softened cream cheese, 6 eggs, 2 tablespoons vanilla, and 10 cups powdered sugar beating sugar in gradually this takes about 10 minutes. Mixture should be creamy and very smooth. Gradually beat in 5 more cups powdered sugar. Pour cream cheese mixture over base and bake at 350 degrees for 55 minutes. Can also be baked in 2 (12 x 16 inch) pans.

Remove from oven and let cool on a rack about 30 minutes. Cut into squares.