Cheese Swirled Devils Food Cake

Daddy loved this cake and has asked me to bake it again several times! -

Cathy

1 pkg (8 oz) Neufchatel cheese at room temperature (or cream cheese)

4 eggs

1/4 cup sugar

1/4 cup milk

1/2 tsp vanilla

1 box devil's food cake mix

1 1/4 cups water

1/2 cup oil

Raspberry Sauce:        

1 pkg (10 oz) frozen raspberries, thawed

Heat oven to 350~.  Coat a 9x13' pan with nonstick spray.  Combine cheese, 1 egg and sugar.  Beat until smooth.  Gradually beat in milk and vanilla.  Set aside.

Combine cake mix, 3 eggs, oil and water and beat 2 minutes at high speed.  Pour half the cake batter into the prepared pan.  Drizzle with half the cheese mixture.  Repeat layers.  Run a knife through batter to make swirls.  Bake at 350~ for 35-40 minutes or until cake begins to pull away from the sides of the pan.  Cover cake for the last 10 minutes if browning too fast.  Cool in pan on wire rack.

To serve, cut into squares and top with Raspberry Sauce.

Raspberry Sauce: Puree thawed raspberries in blender until smooth.  Press through sieve to remove seeds.