1 8 oz pkg Neufchatel cheese — room temperature
4 eggs
1/4 c sugar
1/4 c milk
1/2 tsp vanilla
1 box devil’s food cake mix
1 1/4 c water
1/2 c vegetable oil
Raspberry Sauce: 1 10 oz pkg frozen raspberries — thawed
Heat oven to 350?. Coat 13x9x2-inch baking pan with nonstick spray. Combine cheese, 1 egg and sugar in small bowl. Beat with electric mixer until smooth. Gradually beat in milk and vanilla. Reserve.
Combine cake mix, 3 eggs, water and oil in bowl using mixer at low speed. Beat 2 minutes at high.
Pour half the batter into prepared pan. Drizzle with half the cheese mixture. Repeat layers. Run knife through batter to make swirls.
Bake in 350? oven 35-40 minutes or until cake begins to pull away from sides of pan. Cover cake for last 10 minutes if browning too quickly. Cool in pan on wire rack. To sreve, cut into squares. Top with Raspberry Sauce: Puree raspberries in blender. Press through sieve to remove seeds.