NEIMAN MARCUS GOOEY BUTTER BARS

Preheat oven to 350 degrees.  Coat a 9” x 13” baking dish with non-stick spray and line the bottom of the pan with parchment paper, letting the ends of the paper hang over the sides of the pan (these flaps will act as handles to help you remove the cake from the pan).

Combine the cake mix, 2 of the eggs, melted butter, and 1 teaspoon of the vanilla in a large bowl.  Mix with an electric mixer until well combined.  The batter will be stiff-ish.  Coat an off-set or rubber spatula with non-stick spray and spread the batter evenly in the prepared baking dish.

Beat the powdered sugar, cream cheese, remaining 2 eggs, and remaining teaspoon vanilla in another large bowl.  Pour this mixture of the batter in the baking dish.

Bake for 35-40 minutes until a tester in the center comes out clean.  Let cool completely before removing from the pan and cutting.  Note – to remove from the pan, loosen the ends of the bars (where there is no paper) with a paring knife and then lift the bars out of the pan using the overhanging paper ‘handles’.  Carefully remove the paper (if placing on a platter) and cut into squares are DEVOUR!!  You can also just cut them in the pan for a more informal approach!!