This recipe is from my friend Debbie. She is a great cook and is always bringing something good to school. I e-mailed her and said, ” I want that recipe for whatever you brought to school last Christmas. I cannot remember what’s in it . I just remember that it was delicious.” That gave her alot to go on. We are lucky to get this with that kind of information. In spite of my memory Debbie came through for me.
All right so I am baking these bars with very limited time. It is 10:00 and I have to take them to my tennis match by 2:00. Everything that could go wrong does. I pulled out the cake mix and the use by date had expired by 2 weeks. Just for me I would have used it, but with my luck no telling what would have happened!! Now a trip to the grocery. Thanks goodness I pulled out everything else that I would need including the pan. Oh, wait there is NO PAN. Forgot I had thrown it away. Just for your information don’t make lasagna in an aluminum pan because after so many years the tomato sauce will eat holes in it. So GI Joe is off to the store to buy a pan and a cake mix. He does not shop. He knows nothing about baking pans. After 15 minutes on the phone we settle for the heavy duty Wilton pan. Just remember that when you are baking in a dark pan to turn the oven down 25 degrees. I didn’t!! Almost burned! I did make it to my match on time with the bars and they were enjoyed.
Thanks to Debbie for the recipe . Here it is for you to enjoy, too.
When using a dark pan like this one make sure that you lower your oven temperature by 25 degrees. I failed to do this and they were very nearly burned!!!
Here is the recipe. Enjoy!
Park Avenue Bars
- 1 Duncan Hines Butter Yellow cake mix
- 1 stick butter melted
- 3 eggs
- 1 cup chopped nuts
- 1 box powdered sugar
- 8 oz. cream cheese softened
Preheat oven to 350 degrees. Grease 9 x 13 in. baking dish. Mix by hand the cake mix, 1 egg, melted butter and chopped pecans. Press down into bottom of greased baking dish. Set aside. Mix well in mixer powdered sugar, 2 eggs, and cream cheese. Pour on top of crust . Bake about 40 min. (until the top is golden brown). Cool before cutting.
The Teacher Cooks