Lemon Angel Cake Bars
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min. + cooling
YIELD: 4 dozen.
A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. —Marina Castle, Canyon Country, California
Ingredients
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1 package (16 ounces) angel food cake mix
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1 can (15-3/4 ounces) lemon pie filling
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1 cup unsweetened finely shredded coconut
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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1 teaspoon vanilla extract
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2-1/2 cups confectioners' sugar
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3 teaspoons grated lemon zest
Directions
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1.
Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
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2.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
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3.
Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.
Nutrition Facts
1 bar: 116 calories, 5g fat (3g saturated fat), 10mg cholesterol, 135mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.
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