Page 391 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S 373

1. Place a rack in the center of the oven just incorporated, 30 seconds. Pour the
and preheat the oven to 350°F. Set aside lemon filling over the crust, and spread
an ungreased 13- by 9-inch baking pan. it out evenly with the rubber spatula so
that it reaches the sides of the pan.
2. Place the cake mix, 1 egg, and the oil
Using your fingertips, crumble the
in a large mixing bowl. Blend with an
reserved crust mixture and scatter it
1
electric mixer on low speed for 1 to 1 ⁄2
evenly over the filling. Place the pan in
minutes. Stop the machine and scrape
the oven.
down the sides of the bowl with a rubber
spatula. The mixture will be thick and 4. Bake the cake until it is light brown,
crumbly. Reserve 1 cup of the mixture 25 to 30 minutes. Remove the pan from
for the topping. Transfer the remaining the oven and place it on a wire rack to
mixture to the pan. Using your finger- cool for 30 minutes.
tips, press it evenly over the bottom and
1 ⁄2 inch up the sides of the pan. Set the 5. Cut the cake into bars and serve.
pan aside.
Store these bars, covered in plastic
3. For the filling, place the cream wrap or aluminum foil, at room tempera-
cheese in a medium-size mixing bowl ture for up to 3 days or in the refrigera -
and blend with the electric mixer on tor for up to 1 week. Or freeze them,
medium speed until light and fluffy, 1 wrapped in foil, for up to 6 months. Thaw
minute. Stop the machine and add the the bars overnight on the counter before
remaining egg and the sugar, lemon serving, or serve them partially frozen as
juice, and zest. Blend on low speed until an icebox bar.