RASPBERRY CAKE BARS

Raspberry Cake Bars image

Get a tasty bunch of bars in no time with a quick and easy recipe that has a baked-on topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 48

Number Of Ingredients 13

Ingredients

1/2 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 cup firm butter or margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, if desired
2 cups granulated sugar
3/4 cup butter or margarine, softened
1/3 cup buttermilk
4 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 cups frozen raspberries, thawed, drained
2 teaspoons powdered sugar, if desired

Steps:

Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.
In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 45 mg, Sugar 13 g, TransFat 0 g