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Ingredientes
- 1 pkt French Vanilla Cake Mix
- 1/3 c. Unsalted butter or possibly margarine
- 1 lrg Egg
- 8 ounce Pkg. cream cheese,softened
- 1/4 c. Granulated sugar
- 1 tsp Vanilla extract
- 1 lrg Egg
- 12 ounce Jar apricot preserves*
Direcciones
- * I used Bing Cherry Preserves and they were delicious.
- Preheat oven to 350 degrees F. Generously grease 13x9-inch pan. In a large bowl, combine cake mix, butter and egg; Mix only till crumbly. Gently spoon 1 1/2 c. of the crumbled mix into a mixing c.; set aside for topping. Press remaining crumb mix on the bottom of the greased pan.
- Bake at 350 degrees F. for 10 min.
- Meanwhile, in a smaller mixing bowl, combine cream cheese, sugar, vanilla and egg; beat till smooth. Set aside.
- Spread preserves proportionately over warm crust. Then spread cream cheese mix proportionately over preserves.
- Sprinkle reserved topping mix over cream cheese.
- Bake at 350 degrees F. for an additional 30 min or possibly till topping is light golden. Cold to room temperature, then refrigeratetill serving.
- Store in refrigerator.
- Note: The dough must be crumbly. I had to add in a bit more flour to the reserved 1 1/2 c. to get the proper consistency as I mixed it beyond the crumbly stage and a smooth dough started to create. You do not want balls of dough, but lumpy CRUMBS!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 207 | |
| Calories from Fat 110 | 53% |
| Total Fat 12.46g | 16% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 84mg | 4% |
| Potassium 61mg | 2% |
| Total Carbs 23.3g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 17.18g | 11% |
| Protein 2.41g | 4% |
