I love this recipe. I call it Kelly’s Cake, because she gave it to me originally. It is so simple to put together and no one will believe you when you tell them only 5 ingredients. Plus, you almost always have everything you need right there in your kitchen.
Before you know what’s in it, you are going to be running your tongue around your mouth questioning the flavors. It’s sweet, but not too sweet. It’s tangy, but not too tangy. And it has the added bonus of being white like all good Norwegian foods.
I’ve never added anything to it; why mess with perfection, but if you do, please advise me of the outcome. I have a thing for Hazelnuts and I can picture ground nuts in the crust layer. These freeze beautifully, not that you’ll have any left to freeze. I used to take these to work and typically they didn’t last to morning break.
Kelly’s Cake
Grease a 9 x 13 pan
Combine:
1 white cake mix
1 cube butter
1 egg
Mix well and press into bottom of prepared pan.
In a bowl, combine:
1 box (1 pound) powdered sugar
2 eggs
8 ounces softened cream cheese
Pour over top of ‘crust’
Bake at 350 degrees for 40 minutes.
* From the recipe box:
I love this recipe from Kelly K. This was one of the most requested recipes I ever brought into work. While it’s super simple, it doesn’t taste like it. The longer you let them cool, the easier they are to cut.
I serve it like a cookie bar.
and remember: The more you weigh, the harder you are to kidnap. So, stay safe people, eat more cake. Big kiss, Lynn
From the Recipe Box 