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In a bowl, combine the dry cake mix, one egg and oil until crumbly. Set aside 1 cup for topping. Press the remaining crumb mixture into a greased 13x9 baking pan. Bake at 350F for 15 minutes. In a small mixing bowl, beat the cream cheese until smooth; add the sugar, extract and remaining egg. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Refrigerate leftovers.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 400 | ||
Calories from Fat: 158 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 132.5mg | 41 % | |
Sodium 439.1mg | 15 % | |
Potassium 100.1mg | 3 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 54g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 400
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