| | Directions | | Mix cake mix, oil, and 1 egg for 2 minutes. The mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crust mixture to a ungreased 9X13 pan. Press the mixture evenly over the bottom of the pan. Bake at 350° for 13 to 15 minutes. Remove from oven and set aside. For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters, blend on low speed until creamy, 30 seconds. Add the sugar, lemon juice, and remaining 1 egg. Beat on low speed until well combined, 1 to 2 minutes. Spread the filling over the baked crust. Scatter the reserved crust mixture over the filling. Bake at 350° for 15 minutes. |
|
|
| Ingredients | | - |  | 1 package plain lemon cake mix |
| - | | 1/3 cup oil |
| - | | 2 Eggs |
| - | | 1 package cream cheese, at room temperature (8 ounce pkg) |
| - | | 1/3 cup sugar |
| - | | 2 tablespoons fresh lemon juice (from 1 lemon) |
| |
| |
