Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

package Betty Crocker® SuperMoist white chocolate

swirl cake mix

cup butter or margarine -- softened

(8 ounce) packages cream cheese -- softened

tub Betty Crocker® Rich & Creamy white

chocolate ready-to-spread frosting

eggs

Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with

electric mixer on low speed until crumbly. Press in bottom of ungreased

rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese and frosting in same bowl on medium speed until smooth.

Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over

crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous

tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through

mixture with knife in S-shape curves in one continuous motion without

cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled

design.

Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered

at least 2 hours. Cut into 6 rows by 6 rows. Store covered in

refrigerator.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

Yield:

36 Bars"

T(Chill):

2:00"

- - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 10g Total Fat; (50% calories from fat); 2g

Protein; 21g Carbohydrate; 36mg Cholesterol; 195mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2

Other Carbohydrates

NOTES : Cookie Tips

To determine if a cheesecake is done, touch the center gently with

your finger to see if it's still soft or if it has set (will leave

a slight indentation). Don't be tempted to insert a knife in the

center because the hole could cause cheesecake to crack.

Cheesecakes that are refrigerated while still hot or warm should

not be covered. Why? If covered before they are completely cool,

moisture will condense and drip onto the top of the cheesecake,

making it quite wet. Cover only after cheesecakes are completely

cooled.

Nutr. Assoc. : 5718 0 0 1185 0

Exported from MasterCook *

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Betty Crocker - Cookie Book Recipes