Cream-Filled Cake Bars Recipe

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Cream-Filled Cake Bars Recipe

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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
MAKES:
30-40 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + chilling
MAKES:
30-40 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Cream-Filled Cake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p210

Nutritional Facts

1 piece: 259 calories, 15g fat (6g saturated fat), 30mg cholesterol, 141mg sodium, 30g carbohydrate (24g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. For filling, in a small saucepan, combine flour and milk until 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.
  3. 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.
Originally published as Cream-Filled Cake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p210

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