FILLING:

12 oz. softened cream cheese (reg., not light - it doesn't work)
2 egg yolks, save whites
1 tbsp. granulated sugar
1/2 tsp. grated lemon rind
2 tsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. vanilla

DOUGH:

4 c. Bisquick
1/2 c. granulated sugar
2/3 c. milk
1 egg
2 tbsp. vegetable oil

TOPPING:

2 tbsp. flour
2 tbsp. granulated sugar
1 tbsp. brown sugar
1/2 tsp. cinnamon
Dash of salt
1 tbsp. butter, softened
2 egg whites, slightly beaten

1. Preheat oven to 350 degrees.

2. Combine filling ingredients and mix with an electric mixer or in a food processor. You want it to be very smooth. Set aside.

3. Mix Bisquick and sugar in a large bowl. Combine milk, egg and vegetable oil and add to dry ingredients. Knead lightly on a floured board and roll or pat to a roughly 10 x 16 inch rectangle.

4. Spread 1/2 of filling lengthwise down center third of dough. Roll one side of dough over to cover filling. Top with remainder of filling and cover with remaining side of dough.

5. Transfer quickly to a greased baking sheet and shape in a curve to resemble a horseshoe. You may need a spatula to help you, dough is pretty soft. Slash outside edge of horseshoe every 2 inches about 1 1/2 inches into cake. Bake for 25 minutes.

6. Meanwhile, mix topping ingredients, saving egg whites. Remove cake from oven. Brush with egg whites, sprinkle on topping and bake 10 minutes more. Serves 8.