CAKE BATTER:
2 large eggs
1 (18.25-ounce) package lemon cake mix
1 (20-ounce) can lemon pie filling
ICING:
1 (8-ounce) package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups confectioners’ sugar
Preheat the oven to 325 degrees. Grease and flour a 13 × 9-inch baking pan. Set aside.
For the cake, in a large bowl combine the eggs, cake mix, and pie filling using an electric mixer. Mix until well blended. Spread into the prepared pan. Bake 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool thoroughly.
For the icing, in a large bowl mix the cream cheese, milk, vanilla, and confectioners’ sugar. Spread on the cooled cake.
Note: Lemon bars can be made using a 15 × 10-inch jelly-roll pan. Check doneness after 20 minutes.
Makes 12 to 15 servings
Marsha Konken, Lady Raspberry
Red Raspberry Tarts,
Sterling, Colorado