So, these happened because of a mistake.
My local market had a sale on the cake mixes I use to make this really kinda incredible chocolate cake, so QuickLikeABunny I grabbed two Dark Chocolates to stash in the pantry.
Except…
When I got home, I discovered that ONE of the Dark Chocolate mixes I’d picked up was, in fact, Strawberry.
(!)
What to do?
Well, thanks to da Google, the good folk at the Betty Crocker Kitchens, and the GENIUSES at Inspired Taste, I had a solution – and a solution just in time for our holiday cookie swap!
I just needed to buy a white cake mix to go with the dark chocolate and strawberry.
INGREDIENTS
•1 box dark chocolate cake mix
•1 box white or vanilla cake mix
•1 box strawberry cake mix
•3 sticks unsalted butter, softened
•3 eggs
Note: let each stick of butter soften in its own small bowl.
Heat oven to 350°.
Combine the chocolate cake mix together with one egg and one of the sticks of butter. I used my stand mixer, but you could do this by hand, if you like. You’ll end up with a thick, cookie dough-like ‘batter’.
Press the chocolate dough into the bottom of an ungreased 13×9 inch baking pan.
Clean the mixing bowl and repeat with the white cake mix, another egg, and another stick of butter.
Grab a good hunk of the dough and flatten it into a disk with your hand.
Press the flattened dough over the chocolate in the baking pan, repeating until you’ve covered the chocolate layer with the white.
Repeat with the strawberry mix, the last egg, and last stick of softened butter.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely (about an hour) before slicing into bars.
Nice cookie bars!
I had thought I may want to top mine off with a bit of coconut frosting (kindofan hommage to those Neapolitan bars you used to get in the bulk candy bins) – but truthfully, these bars need no embellishment.
Try a batch and see if you don’t agree.