Since there is no scanner attached to the machine I use to connect to Facebook, I grabbed the camera and took a picture! I have no clue which magazine it came from, but since it mentions Duncan Hines cake mix, it probably came from Duncan Hines. This exact recipe does not exist on the current Duncan Hines website.
I began collecting recipes from newspapers and magazines in the 70s, long before there were personal computers. At first, I clipped and kept them in a shoebox. After outgrowing the shoebox, I bought a couple large scrap books and cut them out and glued them into the scrapbook.
Of course I had a couple of cookbooks, but I found the ones from the newspapers and magazines caught my interest more, possibly because most had pictures. Even back then, I tweaked and created new versions of recipes. Most tweaks were not written down, but penciled in on a sheet of paper in the scrapbook.
Magazines started doing whole page recipes, so the amount of paper grew. And of course, food companies started giving free recipe booklets. If it was dessert, I took one!
I remember in the mid 80’s trying to get a handle on all of the recipes, so I started grouping them according to type of recipe. Finally, during the early 90s, I spent a few days when I was away from work and did the keep this, throw this and got rid of lots of paper. We didn’t recycle back then in Omaha, so all of it went into the garbage can to be picked up by the trash hauler. Now, I recycle anything that will be accepted. We now even have a re-use room to take any kitchen, laundry or household product in Washington County. Minnesotans really believe in recycling to the max!
This recipe has been copied on company ‘Xerox’ machines (back when machines had no memories and nobody cared), hand copied and one attempt was to rip it out of the book. I used the old style of glue that was called mucilage, that once it was on something, it could not be detached!
Well, I am in the get rid of the extra paper mode again. Since having to go gluten-free, I donated at least 5 boxes of cook books (boxes the size of those office paper boxes). Of course, there are the other personal papers that have been shredded too.
This one is a tweaked version, because most gluten-free cake mixes do not come to the standard of Duncan Hines cake mixes.
Lemon Cheese Bars from Cake Mix
- 1 pkg. gluten-free yellow cake mix
- 1 pkg lemon fat free sugar free pudding and pie filling
- 1/2 tsp baking powder (non aluminum)
- 1/2 tsp vanilla powder
- Remainder of Dry Mix
- 1 egg
- 1/3 cup oil
- 1 cup Dry Mix
- 2 8-oz pkg cream cheese - softened (used Neufchatel)
- 1 cup sour cream
- 1/2 cup sugar (used sucralose)
- 2 eggs
- 1 tsp lemon juice
Measure 1 cup of the Dry Mix, set aside for adding to the cream cheese.
Combine remaining Dry Mix with 1 egg and the oil until mixed.
Press in the bottom of a shortening greased 13X9X2 inch pan.
Bake for 10 minutes in a pre-heated oven at 350 F. It will puff up a little.
Combine all Creamy Mix ingredients (except Dry Mix) at low speed until fluffy
Mix in the Dry Mix just until blended
Dollop the Creamy mixture over the partially cooked Crust, use the spatula to gently spread it over the crust.
Bake an additional 40 to 45 minutes. Gluten-free version takes longer to bake. The edges will be browned.
Cool and serve, optionally with a dollop of sour cream
Watch it after 35 minutes until you are familiar with making this version. This version baked about 45 minutes.
Substitute sucralose for the sugar or any sweetener that measures the same as sugar
Add the dry mix in at the very last minute and mix just to blend in. Over mixing will make it a little more like bread instead of like cake.
If you want a thicker cake, use a smaller pan
Nutrition Facts as prepared
Nutrition (per serving): 194 calories, 4.3g monounsaturated fat, 1.5g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 9.3g total fat, 48.7mg cholesterol, carbohydrate factor: 4, 25.5g carbohydrates, <1g fiber, 25.5g net carbohydrates, 10.8g sugar, <1g fructose, <1g sucrose, 129.3mg sodium, 38.3mg potassium, 2.6g protein, 37.9mg calcium, <1mg iron.
The original recipe