Pre heat the oven to 150C/300F and line a baking sheet with non stick paper or a silicon mat
In a medium sized bowl combine eggs, cake mix and butter and beat with electric beaters for 1-2 minutes until all combined. (We left the milk out from the original instructions of the cake mix to create a thicker batter)
Spoon approximately 1.5 tablespoons of mixture onto the baking tray and slightly spread out. Repeat until you have 16 even cakes. They will spread slightly during baking so leave space in between. You may need to cook half at a time.
Bake in the oven for 15 minutes or until firm to the touch.
Place on a cooling rack and set aside to cool. (Straight out of the oven they will be fragile, but as they cool, they will be firm)
In a medium sized bowl, beat the cream cheese and the icing mix together until smooth and completely combined.
Add cream to mixture and beat for a further 1-2 minutes, until cream is completely mixed through.
Once cakes are completely cool, divide the filling mixture evenly between 8 of the cake discs and spread evenly to the edges. If you are planning on adding extra fillings, add them to the other 8 cake discs.
Place the cake discs that don't have the cream cheese filling on them, on top of the cream cheese filled cake discs and lightly sandwich them together.
These will store in an air tight container in the fridge for 2-3 days.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.