I’ve not had much experience baking. Well, the kind of baking from the “from scratch” aspect. I can make a mean boxed German chocolate cake, mint brownies and a fantastic Pillsbury biscuit. Baking from scratch is kinda like going to Walmart. Everything’s a little less expensive there but I’d rather go to Bi-lo and pay more for a little peace and quiet while shopping. My family calls them the “WP”, Walmart People.
I subscribed to Simple & Delicious magazine last night. I got to looking at my friend’s issue and decided it was worth it. So as part of the 2 recipes per month blogging commitment I made to myself, the Lemon Cake Bars are 2 of 2 for September (the first was Cheesecake Stuffed Peaches).
I’m listening to a hodge podge of music: Led Zeppelin, Ella Fitzgerald, Louis Armstrong, Pink Floyd…all the best. By the way, the temperature in Tennessee just dropped 20-30 degrees. Picture it: Sitting on your porch with a blanket and a hot cup of coffee with the wintry wind blowing in your face. Did you picture it?
I had a pretty draining day at work and I was excited to get paid today so I wanted to come home and make a treat that I could soothe my woes with and have extra to bring to my coworkers tomorrow. Altogether my ingredients cost me $7. WAY worth it. Very easy recipe and quite enjoyable to make especially when you get to lick the utensils. I absolutely love lemon desserts. I never used to…I always went for the chocolate but no more!
Creamy Lemon Cake Bars – Yield 16 servings
Egg Beaters: 1 bar equals 370 calories ( 363 calories), 70 mg cholesterol ( 30 gm), 21 gm fat ( 20 gm), 11 gm saturated fat, 342 mg sodium, 44 gm carbohydrates, 0 gm fiber, 3 gm protein
- 1 package (18 1/4 oz) lemon cake mix
- 1/2 cup butter, softened
- 1 egg or 1/4 c Egg Beaters
- 1 can (16 oz) lemon frosting
- 1 package (8 oz) Philly cream cheese, softened
- 2 eggs or 1/2 c Egg Beaters
- In a large bowl, beat the cake mix, butter and egg until crumbly. (I had to mix for a little while. Didn’t think it would happen but it finally got crumbly). Press onto the botom of a greased 13 in x 9 in baking pan.
- In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 c for topping. Add eggs to remaining mixture and beat on low speed just until combined. Spread over crust.
- Bake 350 for 35-40 minutes or until filling is set. (I baked mine close to 40 minutes and it still looked gooey but don’t worry, that’s part of the “Is it cake or a bar?” thingy. Cool on a wire rack for 1 hour. (I flipped my drain tray over and used that. Ha!).
- Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.