This recipe is adapted from one of the older Betty Crocker quarterly cookbooks. I am definitely not a great cake baker and these squares turned out looking just like the picture in the book. The only tricky part is spreading the cake batter in the pan, but I used cooking spray with flour on the pan and a big silicone spatula and it was pretty painless. These can be made a day in advance and they taste even better after a night in the refrigerator.
1 box lemon cake mix
1/2 cup butter or margarine, softened
2 eggs
3/4 cup raspberry preserves
1 package (8 oz) cream cheese, softened
2 tablespoons milk
12 oz white chocolate
2 to 3 teaspoons powdered sugar
– Preheat oven 350°F.
– Grease bottom only of 15x10x1-inch pan with shortening.
– In large bowl, mix cake mix, butter and eggs with spoon until well blended.
– With greased or floured fingers or a spatula, press evenly in pan.
– Bake 15 to 20 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes.
– Spread evenly with preserves. Cool 30 minutes.
– In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth.
– Heat white chocolate in a saucepan over low heat or in the microwave until melted.
– Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled).
– Carefully spread over preserves and refrigerate about 1 hour or until set.
– Sprinkle powdered sugar over top and cut into squares.
– Store covered in refrigerator.
Linda’s Notes:
– Do not use reduced fat cream cheese because it will cause the icing to not fully set.
– You can use any flavor berry preserves for a different variation. I used no-sugar all fruit preserves to cut back on the sugar.
Delusions of Chefery 