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Cream-Filled Cake Bars

This recipe has been circulated around our church for years. Keep a batch in the freezer for a cool summer snack at the ready. —Pearl Stuenkel, Spokane Valley, Washington

30-40 ServingsPrep: 50 min. Bake: 20 min. + chilling

Ingredients

1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup vegetable oil
3 eggs
FILLING:
5 tablespoons all-purpose flour
1-1/2 cups milk
1 cup shortening
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
FROSTING:
1 cup sugar
1 cup packed brown sugar
1/2 cup butter, cubed
1/2 cup milk
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract

Directions

In a large bowl, combine the cake mix, water, oil and eggs. Pour into
two greased 13-in. x 9-in. baking pans. Bake at 350° for 18-20
minutes or until a toothpick inserted near the center comes out
clean. Cool on wire racks.
For filling, in a small saucepan, combine flour and milk until

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Cream-Filled Cake Bars (continued)

Directions (continued)

smooth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Cool. In another bowl, cream the shortening, butter and
sugar. Add the cooled milk mixture and vanilla; beat until smooth
and fluffy, about 5 minutes. Spread evenly over cakes. Cover and
refrigerate for 1 hour.
For frosting, in a large saucepan, combine the sugars, butter and
milk. Bring to a boil; cook and stir for 2 minutes or until sugar is
dissolved. Remove from the heat. Add chocolate chips and vanilla;
stir until chips are melted. Transfer to a large bowl; cool to room
temperature. Beat on medium speed until light and fluffy. Spread
over filling. Cut into bars. Yield: about 3 dozen.

Nutrition Facts: 1 piece equals 259 calories, 15 g fat (6 g saturated fat), 30 mg cholesterol, 141 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.