Apple Jelly Cake with Fontinella Cheese Frosting

Last night I really wanted a candy bar. REALLY wanted it, but didn't have any. So I happened to have a reduced-sugar yellow cake mix in the pantry. But what to do with it? None of the normal things seemed like what I wanted. It was time to be adventurous once again. As I browsed through the fridge my eyes fell on the Apple Jelly that no one has been eating. Hmmm, why not? But what will balance the sweetness? Think, look, ah! Fontinella Cheese. Stay with me a little longer, because it worked and it was really yummy.You will need:
1 package reduced sugar yellow cake mix
1/2 cup apple jelly
3 large eggs
1/3 cup oil
1/2 cup milk
1/3 cup coarsely shredded fontinella cheese

1. Add all the ingredients to the mixer and mix on low until blended together, scraping down sides when necessary. Turn mixer to medium high for 2 minutes.

2. Pour into prepared cupcake pans or 9 or 10 inch pans. Bake at 350 for 20 minutes for cupcakes or until golden brown on top.

I made a basic buttercream icing, but added another 1/4 cup melted fontinella cheese.

My hubby ate three of them and kept saying, "this is really different." I'm still not sure if that meant he liked them or not. They were still very sweet, almost too sweet, but the flavors worked really well together.