Everyone's got their own versions of brownies and bars. This thing is kind of a compilation of many of those variations with, as always, budget and mobile motivation in mind. I just so happened to have some almonds and coconut - so that's what you get. This recipe, specifically, is also a variation of some chess cake that's in my grandmother's cookbook - just with a larger pan. Either way, it's a good, quick fix. Make it how you like it.
The recipe:
1 box yellow cake mix
1 stick softened butter
1 beaten egg
1 8oz. bar softened cream cheese
1 tsp. vanilla or lemon extract
1 lb. box powdered sugar
3 eggs
Preheat oven to 350 degrees. Grease bottom of large jelly roll pan (or cookie sheet with at least 1-inch sides on it). In one bowl, combine cake mix, butter, and beaten egg. After blending with fork or hands, press evenly into pan building the dough about an inch on sides of pan; be patient.
In another bowl, combine cream cheese, vanilla or lemon flavor, powdered sugar and three eggs. This is where you can throw in a slew of pantry extras like coconut and sliced almonds like I did.
Pour into pan over the crust and spread evenly. Bake at 350 degrees for 10 minutes. Lower the heat to 325 and bake for an additional 30 minutes or until top becomes golden.
Note how quickly they vanish.
0 comments:
Post a Comment