Cream Filled Cake Bars Recipes

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CREAM CHEESE BARS I

This cookie has a chewy bottom crust with a sweet cream cheese layer on top. I like this best with a yellow or lemon cake mix.

Provided by Charlene

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 12

Number Of Ingredients 6



Cream Cheese Bars I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
  • Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
  • In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
  • Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 69.1 g, Cholesterol 88.2 mg, Fat 20.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 410.6 mg, Sugar 53.1 g

1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 egg, beaten
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
3 ½ cups confectioners' sugar

CRèME-FILLED GOLDEN BUNDT CAKE

This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. It's made easy with Betty Crocker™ yellow cake mix, and extra moist with pudding mix added to the batter. It's so impressive that it'll have everyone raving!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 11



Crème-Filled Golden Bundt Cake image

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
  • In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
  • Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
  • When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 31 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (3.4 oz) Jell-O™ vanilla-flavor instant pudding & pie filling mix
1 cup milk
1/2 cup butter, melted
4 eggs
1 cup Kraft Jet Puffed marshmallow creme (from 7-oz jar)
1/2 cup butter, softened
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1 1/2 cups powdered sugar
1 tablespoon powdered sugar

ITALIAN CREAM-FILLED CAKE

This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 16



Italian Cream-Filled Cake image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.

3/4 cup butter, softened
1/2 cup sugar
4 large egg yolks, room temperature
1-1/2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Dash salt
FILLING:
2-1/3 cups plain whole milk yogurt
1-2/3 cups sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
4 large egg whites, room temperature
3/4 cup sugar
Confectioners' sugar, optional

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