I've now made these twice to take to events recently, and I've come home with an empty pan each time. Try them, you'll like them!
Theta Shoppe Vanilla Bars
1 box Duncan Hines yellow cake mix
1 stick butter, melted
1 large egg
1 8 oz. package cream cheese, softened
2 large eggs
1 tsp. vanilla
16 oz. powdered sugar
Preheat oven to 350 degrees. Grease 13 x 9 pan. Mix ingredients for crust together. The batter will form a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingertips until the pan is covered and the top is smooth. For the filling, place the cream cheese in the same mixing bowl that was used to make the crust and with the same beaters mix cream cheese for 30 seconds. Add eggs and vanilla, then add sugar. Beat on medium speed until sugar is well incorporated. Pour filling over the crust. Bake for 45 to 47 minutes until browned. Cool on a wire rack for 30 minutes. Cut in squares and serve.
Store at room temperature for 4 days or in the refrigerator for up to a week. Can be frozen. Thaw frozen cake overnight in refrigerator before serving.