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1 (18.25-ounce) package vanilla cake mix

½ cup sour cream

1/3 cup butter, melted

1 teaspoon vanilla extract

2 large eggs

1 (12-ounce) jar seedless raspberry preserves, stirred to loosen

Preheat oven to 350°F for metal or glass pan. Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, sour cream, melted butter, vanilla extract, and eggs in a large bowl. Blend for 2 minutes with an electric mixer set on medium speed until well blended. Reserve 1 cup of batter. Spread remaining batter into prepared pan. Distribute raspberry preserves evenly over batter. Drop remaining cake batter by tablespoonfuls over preserves. Swirl batter and jam with tip of knife.

Bake for 23–26 minutes or until toothpick inserted near center comes out clean. Transfer to wire rack and cool completely.

MAKES 36 LARGE OR 48 SMALL BARS.

RASPBERRY TEATIME TRIANGLES

Turn a cup of Earl Grey into a tea party with these elegant raspberry treats. The secret to their success? A crackly brown-sugar layer combined with not-too-sweet raspberry preserves and a scattering of chopped walnuts.

1 (16.5-ounce) roll refrigerated sugar cookie dough, room temperature

3 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon baking soda

2 large eggs

½ cup firmly packed brown sugar

1 teaspoon vanilla extract

½ cup seedless raspberry preserves

1 cup chopped walnuts (or pecans)

¼ cup sifted powdered sugar (optional)

Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray or line with foil.

Crumble cookie dough into the prepared pan; press to form one even layer. Bake for 12–15 minutes or until deep golden (dough will appear puffed). Cool completely on wire rack.

Whisk together the flour, salt, and baking soda in a small bowl. Set aside. Beat together the eggs, brown sugar, and vanilla with whisk in a separate bowl until blended. Gradually whisk in the flour mixture just until blended.

Spoon and spread jam evenly over cooled crust. Pour filling on top, then sprinkle evenly with nuts.

Bake for 22–25 minutes, until center is completely set and top is golden. Cool in pan on wire rack. Cut into squares, then halve each square diagonally. Sprinkle with powdered sugar, if desired.

MAKES 32 TRIANGLES.

ROCKY ROAD BARS

A lumpy-bumpy cookie made of marsh-mallow, chocolate, and nuts? Who wouldn’t want to take a stroll down rocky road?

1 (18.25-ounce) package chocolate or devil’s food cake mix

½ cup (1 stick) butter, melted

¼ cup water

2 large eggs

3 cups miniature marshmallows

1 cup roasted peanuts (or cashews)

1 cup semisweet or milk chocolate chips

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine cake mix along with the melted butter, water, and eggs in a large bowl with an electric mixer set on medium speed for 1–2 minutes, until well blended and all dry ingredients are moistened. Spread mixture evenly in prepared pan.

Bake for 25 minutes. Remove from oven and sprinkle with marshmallows, nuts, and chocolate chips. Bake 5–8 minutes longer or until marshmallows are puffed and golden. Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

ROSEMARY-WALNUT SHORTBREAD SQUARES

Begin brewing the Earl Grey and Darjeeling— this is one sophisticated tea-time nibble. Be sure to use white cake mix here—it has less fat than other cake mixes, producing just the right consistency.

1 (18.25-ounce) package white cake mix

½ cup (1 stick) butter, softened

1 (3-ounce) package cream cheese, softened

1 tablespoon fresh chopped rosemary or 1½ teaspoons dried, crumbled rosemary

1 large egg white, room temperature

1 teaspoon vanilla extract

2 tablespoons powdered sugar

1 cup finely chopped walnuts

Preheat oven to 350°F. Position oven