Spring Cake Bars

Spring:  it's worth the wait. 

Bleeding Hearts

Lily of the Valley

 

Tiger Butterfly on Creeping Phlox

View from my kitchen window on this stormy Easter Day

(I zoomed over the weedy front yard...so please brush away any ideas of perfection!)

These cake bars are délicieux. 

They are light and delicate, just like the spring.

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Timothy & I made them during a fantastic thunderstorm,

hence the bad lighting.  It was dark as night outside.

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If you have a little kitchen helper, have the petit darlings mix together a box of cake mix, an egg, and 1/2 stick of melted butter.

Just until crumbly...

Press mixture into a greased 13" x 9" baking dish.

Then, whisk together the powdered sugar, two eggs,

vanilla, and softened cream cheese.

This is lumpy...but it still came out just fine.

Use your mixer if lumps freak you out.

Pour the egg mixture over the pressed crust.

Bake at 325 degrees for 30-40 minutes, or until knife inserted in center come out mostly non-gooey. 

A Buttery Crust + Moist, Delicate Topping =

Unbutton The Top Button Of Your Pants. 

 

 

Spring Cake Bars
Makes about 36 bars
Crust:
1 box white (or yellow) cake mix
1 egg
1/2 stick butter, melted

Topping:
2 1/2 cups powdered sugar
2 eggs
1 (8 oz.) pkg. cream cheese (softened)
1 teaspoon vanilla extract

Combine the cake mix, egg and butter in a large bowl.  Mix with fork just until crumbly.  Pat into a greased 13 x 9 baking dish.
Whisk together the remaining ingredients.  Pour over crust.  Bake at 325 degrees for 30-40 minutes or until golden brown.