Ingredients
1 box lemon cake mix
1/3 cup butter or margarine-softened
1 egg
8 oz cream cheese-softened
1 cup powdered sugar
1/2 lemon-grated
2 tbs lemon juice or 1/2 squeezed lemon
2 eggs
1 tsp vanilla
1 box lemon cake mix
1/3 cup butter or margarine-softened
1 egg
8 oz cream cheese-softened
1 cup powdered sugar
1/2 lemon-grated
2 tbs lemon juice or 1/2 squeezed lemon
2 eggs
1 tsp vanilla
Directions
In a mixing bowl, blend dry cake mix, butter, and 1 egg.
Press into a 9 x 13 pan, ungreased.
Beat the cream cheese until smooth.
Gradually blend in the powdered sugar.
Stir in lemon peel and lemon juice until smooth.
Reserve 1/2 cup of this mixture and refrigerate it for later use.
Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
Spread over the cake mixture.
Gradually blend in the powdered sugar.
Stir in lemon peel and lemon juice until smooth.
Reserve 1/2 cup of this mixture and refrigerate it for later use.
Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
Spread over the cake mixture.
Bake at 350° until set, approximately 25 to 30 minutes.
Cool completely.
Spread the reserved cream cheese mixture onto the bars.
Refrigerate until firm; then cut into squares and serve.
Cool completely.
Spread the reserved cream cheese mixture onto the bars.
Refrigerate until firm; then cut into squares and serve.
These were SOOOOO good! You have to try them.
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