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Frosty Cherry Bars
Our family's favorite at Christmas, but would be good for any festive occassion! Easy recipe for moist cherry bars with buttercream frosting, starts with Duncan Hines French Vanilla or other moist cake mix. Don't overcook - just enough for the center to spring back when tested with your finger for doneness. Keep covered in Saran and cut as you need to serve to retain moisture. Ingredients
- Box of Moist White Cake Mix (Duncan Hines French Vanilla or other)
- 2 Eggs
- 1/4 c. Water
- 1/4 c. softened Butter
- 1/4 c. Light Brown Sugar, firmly packed
- 1 c. chopped Maraschino Cherries (approx. 28 oz. whole), well drained and squeezed in multiple paper towels
- 1/2 c. chopped Walnuts
- Buttercream frosting:
- 3 c. Confectioners Sugar
- 1/2 c. softened Butter
- 2 t. Vanilla
- few tsps very hot water
Directions
- In medium bowl, beat with hand mixer at low speed: eggs, water, butter, and brown sugar.
- Add 1/2 cake mix to above.
- Stir in maraschino cherries, walnuts.
- Add remaining cake mix and mix well.
- Spread batter in greased jelly roll pan and bake in 375° oven for 18 mins (until edges are lightly browned - test by making sure center springs back up when pushing into center lightly. Do not overbake!)
- Set aside to fully cool while preparing frosting.
- Blend confectioners sugar, butter, vanilla, and a few tsps of very hot water until silky consistency.
- Beat well with hand mixer until medium thick and smooth.
- Frost and allow to set before covering with Saran wrap to keep moist.
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