All-New Cake Mix Doctor - Anne Byrn [189]
3. Place the cake mix, cocoa powder, 8 tablespoons of melted butter, and the eggs in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, 30 seconds to 1 minute. Divide the batter in half. Place half of the batter in the prepared baking pan, pressing it evenly onto the bottom. Place the pan in the oven and bake until the cake begins to rise, 10 minutes. Remove the pan from the oven.
4. Stir the chocolate chips and nuts into the warm caramel mixture. Pour this over the cake in the pan and spread it to nearly reach the edges. Dollop the remaining batter in inch-size pieces over the caramel. Place the pan in the oven.
5. Bake the bars until the center is firm to the touch and the caramel is bubbling, 30 to 35 minutes. Transfer the baking pan to a wire rack and let cool completely, 35 minutes before cutting the bars (see page 400) and serving.
Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the bars in the pan, covered with aluminum foil, for up to three months. Let the bars thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
BUTTERSCOTCH BARS
CHARLOTTE SHOPMEYER, who lives in Newburgh, Indiana, sent me this recipe several years ago. She takes the bars to church dinners and picnics and has given them as gifts. They’re easy to make at the last minute from ingredients in your pantry. And they freeze well, too.
makes:
at least 30 bars
prep:
10 minutes
bake:
35 to 40 minutes
cool:
25 minutes
1 package (18.5 ounces) plain butter recipe golden cake mix
4 tablespoons (½ stick) butter, melted
2 large eggs
1 can (14 ounces) sweetened condensed milk
1 package (11 ounces) butterscotch chips
½ cup finely chopped pecans (optional)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 13 by 9–inch metal baking pan.
2. Place the cake mix, butter, and 1 egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, 30 seconds. The dough will be crumbly. Press it into the bottom of the prepared baking pan. Set the pan aside.
3. Place the condensed milk and the remaining egg in the same bowl and beat with the electric mixer on medium-low speed until just combined, 1 minute. Fold in the butterscotch chips. Pour the mixture over the crust, smoothing the top with a spatula so that it reaches the sides. Scatter the pecans over the top, if using, and place the pan in the oven.
4. Bake the bars until the edges are golden brown and the center is nearly set, 35 to 40 minutes. Transfer the baking pan to a wire rack and let cool for 25 minutes before cutting the bars (see page 400) and serving.
Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the bars in the pan, covered with aluminum foil, for up to three months. Let the bars thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________