THERE IS NO WAY!!......
You can either have cheesecake or cake, you can't have both.....
I headed to the kitchen to try and prove myself wrong, and it worked.
This recipe is linked to:
The frosting is suppose to be cooled and hardened, but I just couldn't wait. I had to cut it as soon as I frosted it. I had to taste this so called cream cheese sheet cake.
And a piece of advise: Make sure you put the frosting ingredients in a large saucepan....Sweet + Evaporated Milk + Butter & Chocolate = A sticky, stinky mess on an electric burner when it runs over.....
1 c. plus 2 TBS butter, soft
2 (3 oz. pkg.) cream cheese, soft
2 1/4 c. sugar
3/4 tsp. vanilla extract
2 1/4 c. cake flour
1 c. sugar
1/3 c. evaporated milk
1/2 c. butter
1/2 c. milk chocolate chips (and some for sprinkling)
In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add four; mix well. Pour into a greased 15 x 10 x 1 in. baking pan. Bake at 325 degrees F. for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.