The Kitchen Whisperer

1. Preheat oven to 350.
2. Spray 9×13 baking pan lightly with Pam.
3. In a big bowl add cake mix, butter and 1 egg.
4. Beat with a stand or electric mixer on low until combined. If you find that your mix seems a little dry, add 1 TBSP of water to the mix. This will be a very dense batter.
5. Transfer the cake batter to the pan spreading it out evenly.
6. In a medium bowl add cream cheese and sugar.
7. Beat with an electric mixer on medium speed until creamy.
8. Add 2 eggs and vanilla, beat to combine.
9. Spread cream cheese mixture over the red velvet bar.
10. Bake for 40 to 45 minutes, until bars barely start to pull away from sides.
11. Cool completely before cutting.
12. White cooling make the White Chocolate Butter Cream frosting

White Chocolate Butter Cream frosting

1. Using a stand mixer and paddle attachment, cream butter until soft and fluffy then beat in the vanilla. If you don’t have a stand mixer, use your electric mixer but go slow.
2. With the mixer on low speed, slowly and carefully add in powdered sugar 1/2 cup at a time. If you dump it all in at once you’ll end up covered in the stuff. Once incorporated, add another 1/2 cup and proceed until it’s all in.
3. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.
4. Add in the melted white chocolate and beat on medium speed until incorporated.
5. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
6. Transfer to pastry bag with star tip.
7. Refrigerate.
8. Use a small biscuit cutter to cut out bites. If it’s hard to get out, run the biscuit cutter under warm water and wipe off any excess water before cutting. You don’t want soggy desserts now do you?
9. Garnish each bite with a dollop of the white chocolate butter cream frosting.
10. Store in the fridge, covered.