8X8 YELLOW CAKE RECIPE RECIPES

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OOEY GOOEY BUTTER CAKE BARS RECIPE - TABLESPOON.COM



Ooey Gooey Butter Cake Bars Recipe - Tablespoon.com image

The name doesn’t lie! Our nod to the famous St. Louis dessert starts with a vanilla butter cake base topped with a gooey cream cheese layer that’s too good to resist. Waiting for these to cool completely before cutting them into pieces is one of the hardest things you’ll ever do—they smell amazing right out of the oven—but take one bite and you’ll know they're worth the wait. (Tip: for just the right amount of “gooey,” make sure to use a 9x9-inch pan and not an 8x8.)

Provided by Cheeky Kitchen

Total Time 50 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

1 box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix French Vanilla
1/2 cup (1 stick) butter, melted
3 eggs
8 ounces cream cheese
1 pound bag (about 3-3/4 cups) powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Line an 9x9-inch baking dish with parchment paper.
  • In a bowl, mix together the cake mix, melted butter and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
  • In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
  • Bake bars for 45 minutes, or until edges are golden brown and the center has set to a soft consistency.
  • Cool COMPLETELY before slicing into bars and serving.

Nutrition Facts : Calories 298.4 , CarbohydrateContent 38.6 g, CholesterolContent 87.6 mg, ProteinContent 2.8 g, SaturatedFatContent 8.9 g, ServingSize 1 Serving, SodiumContent 88.6 mg, SugarContent 37.7 g

MEXICAN EGG BAKE RECIPE | ALLRECIPES



Mexican Egg Bake Recipe | Allrecipes image

A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.

Provided by MOMMYMACHINE

Categories     Breakfast Eggs

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 11

6 (6 inch) corn tortillas
12 eggs
½ cup milk
1 cup Cheddar cheese
1 cup Monterey Jack cheese
¼ cup chopped red bell pepper
1 (4 ounce) can diced green chilies, drained
1 tablespoon vegetable oil
1 ¼ cups sliced fresh mushrooms
½ green bell pepper, cut into 1 inch long strips
1 (10 ounce) can enchilada sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Layer tortillas in bottom of pan so that edges overlap.
  • In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles. Pour egg mixture over tortillas.
  • Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat. Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.

Nutrition Facts : Calories 335.9 calories, CarbohydrateContent 13.6 g, CholesterolContent 320.4 mg, FatContent 23.4 g, FiberContent 2 g, ProteinContent 18.8 g, SaturatedFatContent 10.9 g, SodiumContent 493.6 mg, SugarContent 2.7 g

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