Thursday, March 6, 2008

Mini Cream Cheese Cakes

24 oz. cream cheese, softened
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
1 pint sour cream
1/4 cup sugar
1 tsp. vanilla

Cream the cheese and eggs. Beat in sugar and vanilla. Use small paper liners in small cupcake pans. Fill mixture to 1/8 inch from top. Bake in preheated, 300-degree oven for 20 minutes. Remove from oven; cool for 5 minutes. Cake will drop.
Mix 1 pint sour cream with 1/4 cup sugar and 1 tsp. vanilla. Put a dollop on top of each cake. Bake 5 minutes more. Remove and cool. Refrigerate. Yields approximately 80 cakes.

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