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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This has always been a favorite at pot lucks, but it needs to be very cold to cut properly. I found this on the internet, and the author was listed as Grace McKeown at University California, Davis. Ingredients:
1 (18 1/2 ounce) box white cake mix |
3 large eggs |
1/2 cup butter, melted |
1/2 cup chopped pecans |
2 cups powdered sugar |
1 (8 ounce) package cream cheese, at room temperature |
1/4 cup sour cream |
1 tablespoon grated lemon, rind of |
1 teaspoon vanilla extract or 1 teaspoon bourbon |
Directions:
1. Preheat oven to 350 degrees (f).
2. Combine cake mix, 1 of the eggs,butter and pecans in a bowl and blend well.
3. Press mixture into the bottom of an ungreased 13 by 9 by 2 inch glass baking dish.
4. Beat sugar, cream cheese, and sour cream in a large bowl until blended.
5. Mix in remaining 2 eggs, lemon peel, and vanilla (or bourbon), and spread evenly over the crust.
6. Bake until cheese topping sets, about 30 minutes.
7. Cool the pan on a rack and then refrigerate until very cold, about 3 hours.
8. Cut into squares and serve cold.
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