Wow, what a week! While some people are out celebrating, I’m baking something to take to the dentist’s office for an early appointment tomorrow. Those crazy folks eat more sweets than most people. Who knew? “Mel, look here. Nobody realizes how much of a sweet tooth we all have! If you’re ever in need of getting rid of any leftover baked goods, you know where to bring them. lol”. Exact words, my friends. I won’t name names but when they opened their cabinets I swear I thought a candy bar would jump up at me!

So, back to my recipe. I wanted to try out a new one tonight. Completely experimental. I’m calling this one my “Cinnamon Biscoff Cream Cheese Vanilla Cake”.

It’s basic vanilla cake ingredients, Biscoff spread, added some cinnamon, whipped up cream cheese and put them all together and baked in a 9×9 pan for about an hour & half at 350 degrees.  Layer them like so:  vanilla cake, then cream cheese mix, and top with Biscoff spread and cinnamon.

After an hour & half of baking, I let the cake cool a bit but kept it warm enough. Once cooled, you can cut them up into squares or serve a la mode while warm like I’m having.

It turned out to be a very sweet experiment.  It is sooo good a la mode! The cake tastes similar to a coffee crunch cake and I love that every side of the cake is crunchy and toasted perfectly.  I sure hope the dentist office likes it.