Attributed to: Marilyn
Source: Five Family Cookbook
Prep Time: 20
Cooking Time: 60
Servings: 12
Difficulty Rating: 2
Notes: A variation in the cookie is to use Duncan Hines chocolate cake mix.
Ingredients:
1 box Duncan Hines Yellow cake mix, or equivalent
4 Eggs
1 stick Butter, softened to room temperature
1 8 ounce package Cream cheese, softened to room temperature
3 cups Powdered Sugar
1/2 cup Walnuts or pecans, chopped
Special tools/utensils needed:
Hand mixer or stand mixer
Toothpicks
Cooking Spray
Instructions:
This recipe is created by layering two distinct batters and baking.
Preheat oven to 350*F.
For the first layer, in a mixing bowl, cut room temperature butter into cake mix like a pie crust until mixture is sandy.
Beat 1 egg, and add to mixture until fully incorporated.
Grease a 9”x13” glass baking dish, and press cake mixture into the bottom of the pan to form an even crust, about 1/4 “ thick. Set aside.
For the second layer, cream the cream cheese. Add remaining eggs one at a time, fully incorporating each before adding the next.
Add sugar to the cream cheese mixture until blended, being careful not to overmix. Add walnuts or pecans to the mixture.
Pour cream cheese layer over the cake layer, and bake 30 to 40 minutes until a toothpick comes out clean from the center of the bake.
Let cool in the pan, and cut into squares. Serve immediately, or refrigerate or freeze.