Let’s try this Spanish dough-like cake and make everyone smile!
Churro Cream Cake
2 (8 ounce) packages cream cheese, softened (light or fat free)
1 cup sugar, divided
1 tsp vanilla extract
1/2 cup chopped walnuts
1 T. ground cinnamon
2 (8 ounce) cans refrigerated crescent rolls
Preheat oven to 350 degrees F. Coat a 9 x 12 inch baking dish with cooking spray.
In a large bowl, beat cream cheese, l/2 cup sugar, egg and vanilla until smooth. In a medium bowl, mix remaining sugar, the nuts and cinnamon. Sprinkle half the nut mixture in bottom of baking dish, covering entire bottom.
Unroll 1 can crescent rolls and place in bottom of baking dish over the nut mixture, covering entire bottom. Press seams together.
Pour cream cheese mixture evenly over dough. Unroll remaining can of crescent rolls and place over cream mixture, pressing seams together. Sprinkle remaining nut mixture evenly over top.
Bake 25 - 30 minutes, or until golden brown and center is set.
Etc. — This creamy-filled, cinnamon-sugar-topped cake is a hit - absolutely anywhere it is served and oh so easy to prepare.