| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookies, Dairy, Desserts, Mixes, Nuts | 1 | Servings | |
INGREDIENTS
| 1 | Pillsbury Plus Yellow Cake | |
| Mix reserve 2/3 cup for | ||
| filling | ||
| 1/4 | c | Firmly packed brown sugar |
| 2 | T | Margarine or butter |
| softened | ||
| 1 | Egg | |
| 1/4 | c | Chopped nuts |
| 2 | Eggs | |
| 2/3 | c | Reserved cake mix |
| 1/4 | c | Firmly packed brown sugar |
| 1/2 | c | Corn syrup |
| 3 | T | Margarine, or butter |
| softened | ||
| 1/2 | t | Maple extract |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
Heat oven to 350F. Grease a 13x9-inch baking pan. In a large bowl, combine cake mix, 1/4 cup brown sugar, 2 tablespoons margarine and egg. Mix at low speed until crumbly; stir in 1/4 cup nuts. Press into the bottom of greased pan, and bake at 350F for 8 to 10 minutes or until lightly browned. In a small bowl, beat 2 eggs until foamy. Add 2/3 cup reserved cake mix, 1/4 cup brown sugar, corn syrup, 3 tablespoons margarine and maple extract. Beat 1 minute at low speed until well-mixed. Pour over crust and sprinkle with 1/2 cup chopped nuts. Return to oven and bake 15 to 25 minutes or until golden brown (center will be soft). Cool completely; cut into bars. Makes about 36 bars. (No changes required for high altitudes.) Source: Pillsbury 30th Bake-Off Cookbook (1982); recipe by Ellen Rose, Snohomish, WA Posted to MM-Recipes Digest V4 #2 by [email protected] on Jan 3, 1999
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