3 eggs
16 ounces sour cream
Filling:
8 ounces cream cheese, at room temp
2 tablespoons milk or half and half
Crumb topping:
1 tablespoon butter, melted
½ cup reserved cake mix
2 tablespoons confectioner’s sugar
½ cup slivered almonds
Icing:
½ cup confectioner’s sugar
1 tablespoon milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Spray a 10x15 pan liberally with cooking spray and set aside. In large mixing bowl place sour cream, eggs, and most of the cake mix, making sure you reserve ½ cup of dry cake mix for crumb topping. Beat well with electric mixer for 1-2 minutes, until well incorporated. Spread batter into prepared pan, scraping out bowl with a rubber spatula. In same mixing bowl (no need to clean), place cream cheese and milk. Beat again until fully combined, about a minute or two. Use the back of a spoon to make 12-15 indentations in the cake batter and place a spoonful of cream cheese mixture into each one. In a small bowl stir together melted butter, reserved cake mix, and two tablespoons confectioner’s sugar until nice and crumbly. Sprinkle sliced almonds over the top of the cake batter and then sprinkle crumb topping evenly over. Bake at 350 for 25-30 minutes, or until lightly browned. Remove from oven and allow to cool. Stir together icing ingredients until smooth. Use a spoon to drizzle over top of cooled Danish.