A surprise ingredient--silken tofu--provides the moist filling in these cake-mix based bars Ingredients
1 2-layer-size package lemon cake mix
1/2 cup cold butter or margarine
1 1/2 cup chopped pecans
1 cup soft or firm silken tofu, drained
2 large eggs
1/2 cup sugar
2 teaspoon finely shredded lemon peel
2 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup chopped pecans
Preparation
- 1. Heat oven to 350 degree F. Lightly coat a 13x9x2-inch baking pan with cooking spray. Place the dry cake mix in a large bowl; cut in butter or margarine until mixture resembles coarse crumbs. Stir in the 1-1/2 cups pecans. Reserve 1-1/2 cups of crumb mixture. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake for 10 minutes.
- 2. Meanwhile, combine tofu, eggs, sugar, lemon peel, lemon juice, and vanilla in a blender container or food processor bowl; cover and blend or process until smooth. Pour evenly over partially baked crust; sprinkle with reserved crumb mixture and the 1/2 cup pecans. Press down lightly. Bake for 30 to 35 minutes or until set and lightly browned. Cool in pan on a wire rack. Cut into bars. Makes 32.
- Make-ahead tip: Cover pan and store in the refrigerator up to 3 days.
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