RED VELVET OOEY GOOEY BARS
A classic red velvet cake with cream cheese frosting has been taken to new level of ooey gooey buttery goodness, just in time for the holidays.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
- Add the cake mix, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
- Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, and then chill in the refrigerator at least 4 hours.
- For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
- Transfer the chilled cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).
OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
PEANUT BUTTER CHEESECAKE BARS
Provided by Food Network Kitchen
Time 4h15m
Yield about 24
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
- Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
- Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.
OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
- Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.
BAKE EXCHANGE BUTTER TART BARS
Make and share this Bake Exchange Butter Tart Bars recipe from Food.com.
Provided by Winnipeg Mel
Categories Bar Cookie
Time 50m
Yield 27 bars
Number Of Ingredients 12
Steps:
- BOTTOM LAYER.
- Crumble all 3 ingredients together in a bowl.
- Press into ungreased 9x9" pan.
- Bake at 350°F for 15 minutes.
- SECOND LAYER.
- Mix eggs and brown sugar with spoon.
- Add the rest of the ingredients.
- Stir and spread over bottom layer.
- Bake at 350°F for 20 minutes or until light brown.
Nutrition Facts : Calories 138.3, Fat 5.6, SaturatedFat 3.4, Cholesterol 27.3, Sodium 82.6, Carbohydrate 21.6, Fiber 0.5, Sugar 15.4, Protein 1.4
SPONGE CAKE SQUARES
Delicious served warm for brunch or a coffee break. No butter inside the cake, but after the cake is baked, butter is poured on top and then icing sugar is sprinkled on top of cake with cinnamon. It took me only 30 minutes for this cake to bake so make sure you check after 30 minutes with toothpick.
Provided by Olha7397
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, baking powder and salt.
- Beat eggs thoroughly. Gradually beat in sugar, beating at high speed until thick and light, about 5 minutes. Add vanilla. Beat in HOT milk. Using low speed on mixer, beat in dry ingredients, mixing well. Pour batter into parchment lined and greased 13 x 9 x 2 inch baking pan.
- Bake in 350°F oven 30 to 40 minutes or until cake tests done. Remove cake from oven; slowly pour melted butter over top. Sprinkle with confectioners' sugar, then cinnamon. Cool in pan on rack. Cut in squares to serve. Makes 12 servings.
- Country Fair Cookbook-Every Recipe a blue Ribbon Winner.
Nutrition Facts : Calories 250.9, Fat 9.6, SaturatedFat 5.6, Cholesterol 75.3, Sodium 173.6, Carbohydrate 37.9, Fiber 0.4, Sugar 25.2, Protein 3.8
PEANUT BUTTER CAKE BARS
This appeared in the March/April '09 issue of Taste of Home Simple & Delicious magazine. These bars are rich and thick and I decided to post the recipe here so that I could add it to my cookbook!
Provided by MicheleE
Categories Bar Cookie
Time 1h
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350. In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
- Spread mixture into a greased 13x9 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
BUTTER BARS
I got this recipe from a very dear friend, a lady who prepared meals for their farm hands every day. Quick and easy desserts were a necessity. This is also very good with a lemon cake mix.
Provided by Good Cook Wanda
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 pan.
- Mix together cake mix, 1 egg and butter. Mixture should be stiff like a dough.
- Press into greased pan.
- Mix together cream cheese, 2 eggs and powdered sugar and poured over the dough.
- Bake at 350 degrees for 40 - 45 minutes.
EASY BUTTER BARS (CAKE MIX)
Make and share this Easy Butter Bars (Cake Mix) recipe from Food.com.
Provided by Mom2Rose
Categories < 60 Mins
Time 40m
Yield 36 Bars, 36 serving(s)
Number Of Ingredients 9
Steps:
- Coat a 15x10x1-inch baking pan with some cooking spray.
- For the crust: In a medium mixing bowl, beat the cake mix, softened butter, and 1 egg with an electric mixer on low speed until mixture is crumbly.
- Pat into the bottom of the pan; set aside.
- In a medium mixing bowl, combine cream cheese, the 2 eggs, and butter flavoring, if you like, and beat until smooth.
- Add the powdered sugar and beat on low speed until well combined.
- Spread on top of crust in pan.
- Bake the bars in a 350 degree F oven for 25 to 30 minutes or until the filling is set and golden brown.
- Cool in pan on a wire rack. (The filling will fall when it's cooled.)
- Cut into the bars.
- Garnish with cranberries and fresh mint leaves, if you like.
Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 3.2, Cholesterol 29.5, Sodium 143.5, Carbohydrate 24.8, Fiber 0.2, Sugar 19.5, Protein 1.6
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CAKE MIX PEANUT BUTTER SQUARES
A cake mix, some peanut butter, a few chocolate chips and 30 minutes is all you need for this easy recipe!
Provided by Aroostook
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Mix cake mix, peanut butter, margarine and egg together.
- Place 2/3 of the mixture in a greased 9x13 pan.
- Heat condensed milk, chocolate chips and butter until melted.
- Spoon over mixture that is in the pan.
- Cover with the rest of the cake batter.
- Bake 25 minutes.
Nutrition Facts : Calories 389.6, Fat 19.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 353.9, Carbohydrate 48.9, Fiber 2.1, Sugar 33.9, Protein 8.4
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