1 pkg. Betty Crocker Super Moist Lemon Cake Mix
1/3 C. butter softened
3 eggs-divided
1 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
2 tsp. grated lemon peel
2 T. lemon juice
Heat oven to 350 degrees. Beat dry cake mix, butter and 1 of the eggs in large bowl w/ electric mixer on low until crumbly. Press into bottom of ungreased 13" x 9" pan. Beat cream cheese in med. bowl on med. speed till smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and juice until smooth; Reserve 1/2 c. and refrigerate. Beat remaining 2 eggs into remaining cream cheese mix on med. till blended. Spread over cake mixture. Bake about 25 min. or until set. Cool completely about 1 hr. Spread w/ reserved cream cheese mix. Refrig. for 3 hr. or until firm. Cut into 8 rows by 6 rows. Store in refrig. 48 bars High altitude (3500-6500 ft.) decrease butter to 1/4 c.
