| | Directions | | Heat oven to 350° (dark nonstick pan- 325°). Grease 13X9X2 in. pan. Reserve 1 C. cake mix (dry). Blend remaining cake mix, margarine, and 1 egg on low speed until dough forms. Pat in bottom of pan. Bake until golden and crust begins to pull away from sides of pan, 15-20 min. Beat cream cheese mixture and sour cream until smooth. Blend reserved cake mix, water, sugar, and 2 eggs into cream cheese mixture on low speed, scraping bowl constantly, 30 sec. Beat on medium speed, scraping bowl occasionally, 2 min. Reserve 1 1/4 C. cream cheese mixture, pour remaining mixture over crust. Blend reserved cream cheese mixture and marbling mixture in a small bowl on low speed. Drop dark batter by tablespoons in 6 to 8 mounds onto yellow batter. Cut there batter with knife in s-shape curves in one continuous motion. Turn pan and repeat for marbled effect. Bake until set and cake springs back when touched lightly in center, 31 to 36 minutes. Run knife along edges of cake to prevent cracking, cool completely. Add fruit pie filling, if desired. Refrigerate any remaining bars. |
|
|
| Ingredients | | - |  | 1 package marble cake mix |
| - | | 1/3 cup margarine or butter, softened |
| - | | 1 egg |
| - | | 2 packages cream cream, softened (8 ounce pkg) |
| - | | 3/4 cup dairy sour cream |
| - | | 1/3 cup water |
| - | | 2/3 cup sugar |
| - | | 2 Eggs |
| |
| |
