adapted from: Bobby Deen
Cake:
1 (18.25 oz) package yellow cake mix
1/2 c. reduced-fat buttermilk
1 Tbl. canola oil
1 egg, lightly beaten
Filling:
1 (8 oz.) package neufchatel cream cheese, softened
3/4 c. powdered sugar
1/4 c. plain nonfat Greek-style yogurt
1 Tbl. melted butter
1 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a 9''x9'' baking dish with nonstick cooking spray. Place the cake mix, buttermilk, oil and egg in a large bowl and using an electric mixer, blend together until smooth. Spread the mixture into the prepared baking dish. For the filling: beat the cream cheese until smooth. Beat in the sugar, yogurt, butter and vanilla. Spread over the cake mixture. Bake 40-45 minutes. DO NOT OVERBAKE. You want the center to be a little gooey. Yield: 16 servings.
Jenn's Notes: I used a cherry chip cake mix instead of yellow and I ended up using regular cream cheese instead of light (but I think light would still be just as yummy), since I had some that was expiring. I used an 8''x8'' baking dish that had pretty tall sides and the cake baked right up to the top. So, my picture will be a little thicker than yours would be if you use a 9''x9'' pan. I baked mine the full 45 minutes and that might have been 1 or 2 minutes too long, but the middle was still a little gooey. The cake part is almost a little dry, but when you eat it together with the creamy filling it is yummy! The filling is absolutely delicious and reminds me of cheesecake. I think I even liked this better the 2nd day!