Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars. It will taste good with freshly brewed coffee that is garnished with a twist of lemon.
Chocolate Lemon Cream Bars Recipe
Chocolate Lemon Cream Bars
Base: 1 pkg. Pillsbury Plus Devil’s Food Cake Mix
½ cup margarine, softened
1 egg
½ cup chopped walnuts
Filling: 8 oz. pkg. cream cheese, softened
14 oz. can sweetened condensed milk (NOT EVAPORATED)
3 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 egg
Preheat oven to 350 F. Grease 13×9 inch pan. In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. Stir in the walnuts. Reserve 1 ½ cups for topping; set aside. Press remaining mixture in bottom of greased pan. Bake at 350 F. 10 minutes; cool 5 minutes.
Beat cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour evenly over partially baked crust; sprinkle with reserved topping. Bake at 350 F. for an additional 20 t 25 minutes or until center is set. Cool completely. Cut into bars. Store in refrigerator. Makes 36 bars.
(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)
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