"-L." wrote in message
ups.com...

Cyber wrote:

[snip]
The recipe I used called for Heavy Cream and no sour cream and at first
taste it wasn't bad. Alhough it was rather thick with a strange
aftertaste
that lasted for a long time. It's as if something was missing and somehow
I
feel that maybe it was the Sour Cream that would've made the difference.

Anyone have any opinions on this? thanks in advance. :-)

I stole this from somewhere - it is very good but a "bar" instead of a
cake:

Cheesecake bars
Ingredients:
Preheat oven to 350 F. Grease a 9-inch x 13-inch pan with butter
1 box pound cake mix 1/2 cup butter
3 eggs, divided (don't break all three in same bowl)
1 cup chopped pecans 1 pound confectioner's sugar
1 8-ounce cream cheese
Directions: In medium bowl with electric mixer combine the cake mix,
butter,
1 egg and pecans. Press mixture into pan bottom.
In another bowl, beat with mixer to combine sugar, cream cheese and 2
remaining eggs. Spread over cake mixture. Bake for 35-40 minutes or
until
golden brown. Cool and cut into bars. Makes 16 bars (these are very
rich so I recommend cutting into much smaller pieces).

That sounds like it's a CheeseCake topping?......over the cake?
Anyhow if so then it sounds like a cool idea. Thanks.