1 package white chocolate swirl cake mix
1/2 cup butter or margarine (softened)
2 (8 ounce) packages cream cheese (softened)
1 tub Rich & Creamy white chocolate ready-to-spread frosting
Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 x 9 inches. Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 – 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design. Bake 55 – 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours.