Monday, August 22, 2011

Recipe--Black Bottom Coconut Bars

I hope my one stalker appreciates this post.  I was asked to provide this recipe for her, but I'm too lazy to walk down the hall to give it to her daughter (THAT'S why I ought to qualify to use the in-office electric wheelchair all day) so I thought I'd make a post of this.  I normally don't make these black-bottomed, but it's easy enough to make them whatever sort of bottom you'd like.  These are one of my brother's favorite desserts.  I found it in my gram's church cookbook, adding the coconut myself as I thought without it, would be sorta plain.  Then Paula Deen rolls up and calls them gooey butter cakes.  I should have known that any recipe with two sticks of butter would end up making its way into Paula Deen's hands. 

Black Bottomed Coconut Bars
1 box cake mix of your choice (chocolate cake will make it black bottom, etc.)
1 egg
1 stick butter, melted (when baking, I always use unsalted butter, but you are your own baker)

1 8-oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter, melted
1 16-oz box powdered sugar
1 bag coconut

Preheat oven to 350.  Mix crust ingredients together in a bowl.  Press into a sprayed 9x13 pan.  In a separate bowl, mix cream cheese, eggs, vanilla and butter until smooth.  Add powdered sugar ( for powdered sugar dust storm) and coconut (can mix this by hand...I just eyeball the amount of coconut...I shake out enough in until it looks like there's some all through the batter.)
Pour filling over crust, spreading to cover entirely.  Bake 40-50 minutes.  Center should still be a little soft (per Paula Deen.  I cook it until it looks as brown as it is in the above picture.)

Stalkers and regular followers, enjoy!

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