Adapted from Your Cup of Cake
1 box chocolate cake mix, any brand
2 large eggs
1/3 cup canola oil
Cream cheese filling:
6 tablespoons unsalted butter, room temperature
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Preheat oven to 350°. Line a 9“ x 13“ pan with parchment paper. Spray parchment paper with Pam or Baker’s Joy (I used the latter).
In a large mixing bowl combine cake mix, eggs, and oil. Beat until blended. Dough will be thick. Using a large spoon or ice cream scoop, drop globules of dough, evenly spaced, into the bottom of your prepared pan. Using moistened hands (I ran mine under cool water, and shook them off) press dough evenly along the bottom and into the corners of the pan. (If you used too much water on your hands, blot excess with a dry paper towel.)
Place pan into the middle of your preheated oven and bake for 10 minutes. Remove from oven to a wire rack and allow to cool.
Meanwhile prepare filling: Beat butter and cream cheese until smooth. Add vanilla and powdered sugar, 1/2 cup at a time. Set aside.
Invert cooled cake onto a parchment-lined cutting board. Measure and mark 6 1/2 inches in from the side on both top and bottom so as to provide a guide for cutting it in half evenly. Frost one of the halves with cream cheese filling. Carefully place the other half on top and press down gently. Put in the refrigerator to chill for one hour, and then cut into bars. These are very rich, so you might want to cut them into smaller rather than larger squares. You can, after all, always have two!
Store, covered in the refrigerator, and serve cold. These are very refreshing on a hot day. Kids love them!