I don't know if any of you remember, but way back, when I was young, the A&P carried a wonderful Spanish Bar Cake that they made in their bakeries. It was delicious!!!!!!!!!! Well, here is a recipe to make it ( or something very similiar). Let me know if you remember, or if you are familiar with this recipe.
Jo Ann
SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)
For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)
To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.
To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.
Jo Ann
SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)
For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)
To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.
To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.
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