Light cream cheese lightens cake

Dear Jeanne: This recipe really needs to be lighter. I made it just as is and found that it had a wonderful taste but was much too heavy. Thank you. —Sue D. Culbreth, San Antonio

Dear Sue: This recipe is like a brownie base with a cheesecake layer on top. It is appropriately named Neiman Marcus Cake because of its extravagant, rich flavor.

I tried using fat-free cream cheese in this, and, as with fat-free cheese, it just wasn't very good. The difference in fat if light cream cheese is used (also known as Neufchatel) instead of fat-free is only 3 grams per serving, and the difference in taste is worth it. It tastes nearly identical to the original, with half the fat and more than 1/3 fewer calories.

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NEIMAN MARCUS CAKE

1 (10.25-ounce) German Chocolate Cake mix

1/2 cup butter, melted and cooled

2 eggs

1/2 cup chopped pecans

Topping:

1 (8-ounce) package cream cheese

1 box (16 ounces) powdered sugar

2 eggs, beaten

1 teaspoon vanilla extract

1/2 cup chopped pecans, optional

Mix cake mix with butter, eggs and pecans. Grease a 9-by-13-inch pan and pat mixture into pan. Prepare cream-cheese topping and spread over unbaked cake mixture. Bake in preheated 350 F oven for 30 minutes. Cool, slice and serve.

Makes 16 servings.

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LIGHTER NEIMAN MARCUS CAKE

1 (10.25-ounce) German Chocolate Cake mix

2 tablespoons canola oil

1/2 cup liquid egg substitute

1/4 cup pecans, chopped

Topping:

1 (8-ounce) package light cream cheese (Neufchatel)

2 cups powdered sugar

1/2 cup liquid egg substitute

1 teaspoon vanilla extract

1/4 cup pecans, chopped