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Crust:
3 2/3 cups white or yellow cake mix
1/2 cup butter, melted
Layer:
1/2 cup raspberry preserves
Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 egg
1/4 cup raspberry preserves
Heat oven to 350 degrees F.
Crust: Combine cake mix with butter and mix with fork until crumbly. Reserve
one cup for topping. Press the remaining amount into a greased 13 x 9 x 2 inch
pan. Carefully spread the 1/2 cup raspberry preserves over crust.
Filling: Mix the cream cheese, sugar, flour, vanilla, eggs and raspberry
preserve until blended. Spread over the crust and then sprinkle the reserve
cake mix on top and bake for 30-40 minutes.
Makes 24 to 30 squares.
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