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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Angel Cake Bars Recipe

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This recipe for Lemon Angel Cake Bars is from The Spreigl Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

CAKE:
1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut

FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
3 teaspoons grated lemon zest
Directions:
Directions:

~ Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.

~ Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

~ Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.
Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
Prep:15; Bake:20 + chilling

 

 

 

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