HOW TO MAKE IT :
- Preheat oven to 325 degrees F. Spray a 13×9 baking dish with baking spray. Set aside.
- In a mixing bowl, combine cake mix, softened butter, and egg. Beat until combined, and crumbly.
- Pour into baking dish and press with palm of hand to create a firm crust.
- In a mixing bowl, beat cream cheese, powdered sugar, vanilla, and eggs. Beat for about 3-4 minutes, scraping down sides of bowl as need.
- Pour over crust.
- Bake for 40-45 minutes until lightly browned. Remove and cool completely. Refrigerate for 4 hours. Sprinkle with powdered sugar before serving. ENJOY.
Notes
- Use baking spray in your dish to prevent the gooey cake bars from sticking!
- Make sure to let your butter and cream cheese come to room temperature. This is important!
- Be sure to mix the filling layer well. Much like frosting, or a cheesecake, you want the cream cheese incorporated into the egg and powdered sugar. Beat for several minutes!
- Top with powdered sugar. For whatever reason this cake looks very naked and bland. Top it with some powdered sugar to add a sweet decorative touch!
- STORAGE: Keep cake in airtight container at room temperature for up to 4 days, or refrigerate for up to one week.
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:Calories: 235Total Fat: 10gSaturated Fat: 6g
Trans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 238mgCarbohydrates: 34gFiber: 0gSugar: 23gProtein: 3g
