is another recipe from Bill Hilbrich from Saint
Cloud, Minnesota. Bill says that if you have
any questions feel free to email him - click here. Bill had this
was a Saturday Morning at exactly 9.00am when
my opponent and I each put out a plate of three
dozen bars and waited to see which plate would
be cleaned off first by 25 hungry college students.
Debbie went with the old stand by of chocolate
and nuts but I tried something different.......
It was close, but once again I proved that grumpy
old men can bake ".
x 18.5oz. box golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/2 cup chopped pecans, toasted (but you don't
2 cups powdered sugar
1 8oz. package cream cheese, room temperature
1/4 cup sour cream
1 tbsp grated lemon peel
1 tsp vanilla extract
cake mix, 1 egg, butter and pecans in medium
bowl and mix to blend.
mixture onto bottom of ungreased 13 x 9 x
2 inch glass baking dish.
Beat sugar, cream cheese and sour cream in
large bowl to blend.
Mix in remaining 2 eggs, lemon peel and vanilla.
Spread cheese mixture evenly over crust.
until cheese topping sets, about 30 minutes.
in pan on rack. Regrigerate until very cold,
at least 3 hours. Can be prepared 1 day ahead.
Cover and keep refrigerated. Cut into squares
and serve cold.