Red Velvet Bars

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 1/3 cups Flour
  • 2 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1/4 cup Unsweet­ened cocoa
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

• Other

  • 1 teaspoon bak­ing pow­der
  • 2 Bricks of 8 oz philadelphia cream cheese, softened
  • 1 cup Softened but­ter
  • 2 TBL (which equals a 1-ounce bottle red food coloring

Found on thisgrandmaisfun.com

Ingredients

• 1 cup softened but­ter
• 1½ cups sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 TBL (which equals a 1-ounce bottle) red food coloring
• 3⅓ cups flour
• ¼ cup unsweet­ened cocoa
• ½ teaspoon salt
• 1 teaspoon bak­ing pow­der
• 2 bricks of 8 oz Philadelphia cream cheese, softened
• ½ cup softened butter
• 2½ cups powdered sugar
• 2 teaspoons vanilla, I use clear vanilla so that it doesnt turn my cream cheese frosting yellow. Clear vanilla will help to keep a nice, white frosting.

Directions

• Preheat oven to 350 degrees.
• Mix all dry ingredients together. Set aside.
• Cream together butter and sugar until creamy and fluffy.
• Add the eggs, vanilla and red food dye. Blend until well incorporated.
• Slowly mix in the dry ingredients until well blended into the cream mixture.
• It will look like a dough
• Press dough into a 9x13 pan that has been sprayed with a cooking spray. I like to line my pan with either aluminum foil or parchment paper and spray with a cooking spray for easy removal.
• Bake at 350 for approximately 20 minutes or until center is clean after inserting a toothpick.
• Completely cool.
• Blend cream cheese, butter, powdered sugar and clear vanilla until smooth and creamy.
• Frost on top of cooled bars.
• May refrigerate until serving to firm up the frosting a little bit.