All-New Cake Mix Doctor - Anne Byrn [194]
½ cup finely chopped walnuts (optional)
For the frosting and garnish
4 ounces reduced-fat cream cheese, at room temperature
1 tablespoon milk
2½ cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
½ cup coarsely chopped walnuts (optional; see Notes)
1. Make the bars: Place a rack in the center of the oven and preheat the oven to 350°F. Line a 15 by 10 by 1–inch jelly roll pan with parchment paper and set the pan aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is smooth, about 1 minute longer. Fold in the raisins and ½ cup finely chopped walnuts, if using. Transfer the batter to the prepared baking pan, smoothing the top with the rubber spatula.
Recipe Reminders
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3. Place the pan in the oven and bake the bars until the edges have set and the center is still a little soft (press it lightly with a finger), 25 to 30 minutes. Transfer the baking pan to a wire rack and let cool for about 35 minutes.
4. Make the frosting: Place the cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute. Stop the machine and add the milk, confectioners’ sugar, and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles or garnish it with the ½ cup of coarsely chopped walnuts, if desired. Let the frosting set for 10 minutes before slicing and serving the bars.
Keep It Fresh! Store the bars, covered with aluminum foil, in the refrigerator for up to one week. 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.
Notes: For raisins reminiscent of those in the Spanish bar cake, use those labeled baking raisins—moist raisins found alongside the regular raisins. If you use baking raisins you don’t need to chop them.
Toasted nuts always taste better than untoasted. If you want to toast the walnuts for the garnish, place them on a rimmed baking sheet in the oven while it preheats. It will take 4 to 5 minutes for the nuts to turn medium brown and become fragrant.
PUMPKIN SPICE BARS
SORT OF LIKE A CAKE, kind of like a cheesecake, and delicious chilled pretty much describes these easy to make bars. They are a wonderful do-ahead dessert for the holidays and a nice alternative to pumpkin pie. They’re nice at fall and winter potlucks. And children love them, but you might want to omit the chopped nuts on top.
makes:
about 32 bars
prep:
20 minutes
bake:
30 to 35 minutes
cool:
1 hour
chill:
1 hour
For the crust
Vegetable oil spray, for misting the pan
1 package (18.25 ounces) plain spice cake mix
4 tablespoons (½ stick) butter, melted
1 large egg
For the filling
1 package (8 ounces) cream cheese, at room temperature
1 can (15 ounces) pumpkin, about 2 cups
1 can (14 ounces) sweetened condensed milk
2 large eggs
½ teaspoon ground pumpkin pie spice or cinnamon
1 cup finely chopped pecans, for garnish