Title: Chocolate Chess Bars
Categories: Cookies
Yield: 48 servings
Nonstick cooking spray
1 pk Devil's food cake mix; 18 oz
1 Egg
1/2 c Light margarine; melted
1 tb Water
8 oz Light cream cheese
16 oz Powdered sugar
3 Egg whites
1 ts Vanilla
Fresh raspberries
For garnish/ optional
Recipe by: St. Louis Post-Dispatch 8/26/96
Preheat oven to 350 degrees. Coat a 13-by-9-inch pan with cooking spray.
In large mixing bowl, combine cake mix, egg, melted margarine and water.
Beat by hand until well-blended. Pat into bottom of pan.
In mixing bowl, beat cream cheese, sugar and egg whites until mixture is
smooth and creamy. Add vanilla. Pour mixture over batter in pan. Bake for
45 minutes or until top is golden brown. Let cool; cut into squares.
Garnish with raspberries. Yield: 48 squares.
Recipe by Holly B. Clegg, author of "A Trim & Terrific Louisiana
Kitchen."
