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Ingredients
- 1 pkg. Betty Crocker SuperMoist fudge marble cake mix
- 1/3 c. butter, softened
- 1 egg
- 2 (8 ounce each) packages. cream cheese, softened
- 3/4 c. lowfat sour cream
- 1/3 c. water
- 2/3 c. sugar
- 2 large eggs
Directions
- Heat oven to 350 degrees (dark nonstick pan - 325 degrees). Grease rectangular pan, 13 x 9 x 2 inches. Reserve 1 cup cake mix (dry). Blend remaining cake mix (dry), butter and 1 egg on low speed till dough forms. Pat in bottom of pan. Bake till golden brown and crust begins to pull away from sides of pan, 15 to 20 min.Beat cream cheese and lowfat sour cream till smooth. Blend reserved cake mix, water, sugar and 2 large eggs into cream cheese mix on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 min. Reserve 1 1/4 cups cream cheese mix; pour remaining mix over crust. Blend reserved cream cheese mix and Marbling Mix in small bowl on low speed. Drop dark batter by generous tablespoonfuls randomly in 6 to 8 mounds onto yellow batter. Cut through batter with knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn and repeat for marbled effect.
- Bake till set and cake springs back when touched lightly in center, 31 to 36 min. Run knife along edges of cake to prevent cracking; cool completely. Chill till hard. Cut into 2 1/4 x 1-inch bars. Top with fruit pie filling if you like. Chill any remaining bars. 48 bars.
- High Altitude Directions (3500 to 6500 feet) : Increase water to 2/3 cup and decrease sugar to 1/2 cup. (Cracking is normal.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 161 | 61% |
| Total Fat 18.26g | 23% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 129mg | 5% |
| Potassium 76mg | 2% |
| Total Carbs 23.24g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 23.4g | 16% |
| Protein 3.69g | 6% |
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