Sunday, January 28, 2007

Sopapilla Cake

Someone posted this recipe on Staci's blog. I thought it might make a nice addition to our lovely blog!

2 cans crescent rolls
2 cups sugar
2 - 8 oz. boxes cream cheese
1 stick butter
1 1/2 tsp. vanilla
cinnamon to taste

Place 1 can rolls in bottom of 13X9 in. pan. Flatten to edges. Do NOT seperate. Mix cream cheese, 1 cup sugar, & vanilla w/ mixer. Spread over rolls. Place other can of rolls on top, do not seperate! Melt butter, add 1 cup sugar, stir. Spread on top. Sprinkle cinnamon across entire pan.

Bake @ 350* for 30 min. or until lightly browned. (crust looks like cinnamon toast, crunchy)


Staci said...

I made this cake a few weekends ago and it was amazing. My teenage girls ate it up! It was super sweet and so good.

Anonymous said...

I have a friend who made this exact recipe and used Splenda where it called for sugar and turned out delicious!! (Her husband and I are both Diabetics so she makes desserts that are Diabetic friendly) :-)

Anonymous said...

This was great. My 13 yr old made it and put bananas in the cream cheese, yummy!

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