| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine (not butter); melted |
| 1 |
|
Box (18.25-oz) yellow cake mix |
| 3 |
|
Eggs |
| 1 |
pk |
(8-oz) cream cheese; softened |
| 1 |
|
Box (1-lb) powdered sugar |
| 1/2 |
c |
Flaked coconut |
| 1/2 |
c |
Chopped walnuts or pecans |
INSTRUCTIONS
Combine margarine, cake mix and 1 egg. Stir together until dry ingredients
are moistened. Pat mixture into bottom of well-greased 15x10-inch jellyroll
pan.
Beat remaining 2 eggs lightly, then beat in cream cheese and powdered
sugar. Stir in coconut and nuts. Pour over mixture in pan, spreading
evenly.
Bake at 325 degrees for 45-50 minutes or until golden brown. Cool pan on
wire rack to room temperature. Makes 4 dozen bars.
NOTE: Use plain cake mix, not that with pudding added. DO NOT use whipped
margarine.
FROM NEWSPAPER
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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