Annie's Cooking Club

For the Cake:

¾ cup sugar

½ cup bisquick baking mix

2 eggs

2-8 oz. packages of Cream Cheese, cut into cubes and softened

2 tsp. Vanilla

½ tsp. Grated lemon peel

For the topping:

1 cup plain yogurt (try sour cream for a more tart kick)

2 Tbsp. sugar

2 tsp. Vanilla

Cake:

Preheat 350°

Grease 9 x 1 ¼ in pie plate.

Place all ingredients for cake in a large bowl.  Blend on high, stopping occasionally to stir, until smooth, with a hand blender.  About 2 minutes.

Pour into plate

Bake just until puffed and center is dry, about 30 minutes.  DO NOT OVERBAKE. 

Refrigerate until chilled, at least 3 hours.  Serve with the topping.

Topping:

Mix all topping ingredients together.