Sunday, December 27, 2009

Lemon-Raspberry Swirl Bars

1 pkg. lemon cake mix
2 eggs
1 tsp. lemon extract
1/2 tsp. raspberry extract
1/4 C. unsweetened applesauce
1/4 C. raspberry or regular lemonade
1/3 C. brown sugar
1 T. molasses, optional
1 1/2 C. raspberry jam

Preheat oven to 375. Grease a 13x9" baking dish.

Mix well all but jam. Spread batter evenly into prepared pan. Drop jam by spoonful onto batter, cut in with a spatula or knife.

Bake for 23-26 minutes.

Cool and cut.

Yield = 24-30 bars

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