| 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 Beynong@AOL.COM on Jan 3, 1999
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