Recipes Made with Cake Mixes

Alpine White Raspberry Bars

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Yield: 24 bars

Ingredients

  • 3/4 cup butter, melted
  • 1 (10 ounce) package (1 2/3 cups) vanilla baking chips, divided
  • 1 (18.25 ounce) box white cake mix*
  • 3/4 cup evaporated milk
  • 1 tablespoon amaretto liqueur
  • 10 ounces raspberry preserves
  • 1/2 cup sliced almonds

Instructions

  1. Heat oven to 325 degrees F. Grease and flour** a 13 x 9 x 2 inch pan.
  2. Add 1 cup vanilla baking chips to melted butter in a microwave safe bowl. Cook on HIGH for 30 seconds; set aside. DO NOT STIR.
  3. In a mixing bowl, combine cake mix, milk and amaretto. Stir in vanilla chip/butter mixture. Spread half of batter into pan.
  4. Bake for 15 to 20 minutes, until light golden brown.
  5. Sprinkle remaining 2/3 cup vanilla baking chips over crust. Drop teaspoons of preserves over chips. Spoon remaining batter over top. Swirl with a knife. Sprinkle with almonds.
  6. Bake for 25 to 30 minutes more, until golden brown.
  7. Cool. Cut into bars.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!



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