1 (16-oz.) family size Sara Lee Pound Cake, thawed
1/4 cup unsalted butter or margarine, melted
2 (8 oz.) packages cream cheese, softened
1 (1 pound) package powdered sugar
1 teaspoon vanilla extract
1 pint fresh strawberries, stemmed and sliced, for garnish
Preheat oven to 350°F.
Grease and flour a 10 1/4-inch round spring-form pan
Crumble pound cake into a food processor or blender container; cover and process or blend into fine crumbs. Add butter and 1 egg blending well. Evenly spread mixture into pan.
In a medium bowl, combine remaining egg, cream cheese, powdered sugar and vanilla; reserving 1/2 cup of powdered sugar; beat with an electric mixer at high speed for 2 minutes or until smooth. Spread over cake crumb layer in pan.
Bake 50 minutes or until browned. Cool; remove from pan and sprinkle with remaining powdered sugar. To serve, cut cake into wedges and garnish with chocolate sauce or fresh strawberries.