Red Velvet Bars
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 396
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 5
- Cholesterol
- 102
- Sodium
- 517
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
For Cake:
1 box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
1 ounce red food coloring (recommended: McCormick)
For Cream Cheese Layer:
16 ounces cream cheese, softened (recommended: Philadelphia)
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract (recommended: McCormick)
Directions
- Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside.
- In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
- In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
- Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking.
- Remove from grill and cool completely before cutting.
- INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.