I'm giving the original recipe 3 stars because I changed it so much. The way I made it, definitely 5 stars. I used a lemon cake mix (16.5 ounces), 2 1/2 c old fashioned oatmeal (b/c that's what I had) and 1 cup of butter. It was sticky, but I let it sit, stirring it every few minutes, and after about 20 minutes/half an hour the butter had soaked into the dry ingredients and the dough was crumbly. At the time, I was making homemade raspberry jam and had about a cup and a half of mashed raspberry left. I put it into a pot with a third of a cup of sugar and simmered it down until it was thickened; I then added about half a cup of finished jam and the consistency was perfect. I then followed the recipe, pressing the dough into the pan, spreading the raspberry mixture on top of that, and crumbling the rest of the mixture on top; pressed it down slightly to adhere. Took about 23 minutes to cook. Then as it was cooling, made a liquidy vanilla glaze with milk, powdered sugar, butter and vanilla and drizzled it from a baggie with a hole cut in the corner. Waited until it was barely warm to cut into squares - it cut beautifully. I served it on July 4 with homemade vanilla ice cream and my family said it was amazing and tore it up. Not something to have all the time, but definitely a special treat - and the extra raspberry flavor made it even better. I'm glad I increased the amount of filling and used fresh berries and not all jam for the filling.
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I'm giving the original recipe 3 stars because I changed it so much. The way I made it,...