Post by Chris in NM on Aug 20, 2008 15:27:24 GMT -6
Lemon-Raspberry Cream Bars
1 box Betty Crocker® SuperMoist® lemon cake mix 1/2 cup butter or margarine, softened 2 eggs 3/4 cup raspberry preserves 1 package (8 oz) cream cheese, softened 2 tablespoons milk 12 oz white chocolate baking bars, chopped 2 to 3 teaspoons powdered sugar
1. Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan with shortening. 2. In large bowl, mix cake mix, butter and eggs with spoon until well blended. With greased or floured fingers, press evenly in pan. 3. Bake 15 to 20 minutes or until edges are golden brown and crust begins to pull away from sides of pan or toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.