Anti Magic Cookie Bar Cake Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.
• Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.

Steps:

• Preheat oven to 325.
• Place cake mix in a medium bowl, cut in the cold butter using a pastry blender. The mixture will remain crumbly.
• Press mixture into an ungreased 10 X 15 pan.
• Sprinkle chocolate chips, butterscotch chips, nuts, and coconut over the base.
• Drizzle sweetened condensed milk over the whole pan.
• Bake for 25-30 minutes, or until lightly browned.
• Cool completely and cut into bars. (I like to cut them into large triangles).
• Note: I have used other cake mix flavors for the base, such as yellow and butter, and they turned out well.

Steps:

• Preheat oven to 350 degrees F.
• In a food processor,combine graham crackers,sliced almonds,margarine and 2 teaspoons coconut extract,process for 3 minutes until crumbly.
• Grease a 13-in. x 9-in. x 2-inch baking pan.Add crumb mixture into a baking pan.Drizzle with sweet condensed milk.
• Beat cake mix,water,coconut oil and egg whites in a large mixing bowl on low speed for 30 seconds.Beat on high speed for 2 minutes.Stir in chocolate and butterscotch chips and crushed pretzels.
• Spoon into a prepared baking pan..
• Bake at 350 for 28 to 30 minutes or just until a toothpick inserted in center comes out clean.Cool completely.
• For the frosting:in a medium bowl,combine whipped topping,cream cheese,caramel ice cream topping and remaining coconut extract,whisk together until blended.Set aside.
• Spread the frosting onto a cooled cake.Sprinkle with chocolate and butterscotch chips.