Prep time: 15 minutes | Total time: 1 hour 15 minutes | Makes: 16 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1-1/2 cups BREAKSTONE'S Sour Cream
2 egg whites
1 pkg. (2-layer size) red velvet cake mix
1/3 cup butter, softened
1/2 tsp. vanilla
2 cups powdered sugar
HEAT oven to 350°F.
BEAT 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely.
MEANWHILE, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate.
FILL and frost cake layers with frosting.
Nutritional Information Per Serving: 320 Calories, 16 g Total fat, 9 g Saturated fat, 45 mg Cholesterol, 290 mg Sodium, 43 g Carbohydrate, 1 g Dietary fiber, 30 g Sugars, 4 g Protein, 15%DV Vitamin A, 0%DV Vitamin C, 4%DV Calcium, 6%DV Iron