All-New Cake Mix Doctor - Anne Byrn [192]
2 large eggs
1 teaspoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup finely chopped walnuts
For the filling
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3¾ cups confectioners’ sugar, sifted (see Note)
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. Make the crust: Place the cake mix, butter, 2 eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1½ to 2 minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. The batter should come together in a ball. Using your fingertips, pat the crust evenly over the bottom and ½ inch up the sides of the baking pan, smoothing it out with your fingers. Scatter the chocolate chips and walnuts on top of the crust. Set the pan aside.
3. Make the filling: Place the cream cheese in the same mixing bowl that was used to make the crust and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the 2 eggs and 1 teaspoon of vanilla and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Pour the filling into the baking pan and spread it with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
4. Bake the cake until the edges have set but the center still jiggles when you shake the pan, 40 to 45 minutes. Transfer the baking pan to a wire rack and let the cake cool for 30 minutes, before cutting it into 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 in the refrigerator before serving.
Note: Many recipes for gooey butter cake call for a box of confectioners’ sugar. If you like a supersweet cake, add the whole box, which will measure about 4 cups. Sift the confectioners’ sugar first to remove any lumps. I tend to like desserts that are a little less sweet, so I use just 3¾ cups of sugar. (I usually buy the plastic bags of confectioners’ sugar because then I don’t have to return to the store so often and because when tightly sealed the sugar stays fresher than sugar in the box.) Does ¼ cup less sugar make any difference in the flavor of this cake? It’s a tad less sweet.
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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PINEAPPLE COCONUT BARS
INGRID MCGUIRE, who lives in Wilmette, Illinois, shared this recipe with me several years ago. It’s her favorite cake mix recipe, one that turns the cake mix and oats, crushed pineapple, macadamia nuts, and white chocolate into festive bar cookies. If you like, drizzle a glaze on top—mix one and a half cups of confectioners’ sugar with five tablespoons of pineapple juice. But I like the simplicity of the bars unadorned.
makes:
at least 30 bars
prep:
30 minutes
bake:
35 to 40 minutes
cool:
30 minutes
For the crust
Vegetable oil spray, for misting the pan
1 package (18.25 ounces) yellow