When David and I got married (almost five years ago!), we held our rehearsal dinner at the Blue Willow Inn in Social Circle. We had a lot of out-of-town guests and knew this unique restaurant would be a fun insight to true Southern cookin'. The Blue Willow Inn is known for it's grand spread of Southern favorites, including a giant table of desserts. While this infamous table is full of goodies, the favorite by far among our group, was Blue Willow Squares. Two of my bridesmaids, Sarah and Meredith were knocking them out and made the mistake of gushing about them to our server and (yikes!) asking what they were made of. "They're just cake mix, cream cheese and butter" was the answer. But yet...somehow these ingredients morph into magic when baked.
So, I busted out my trusty Blue Willow Inn cookbook, picked up a box of Betty Crocker Red Velvet cake mix (my favorite) and went to work making my own magic. The best thing about these bars is that they don't require any real work and, just like our server promised, require only a few basic ingredients. Seriously, you have both the time and ingredients to make these, so do it now.
And don't trust this picture. Seriously. My horrible lack of picture-taking skills is in direct disporpotion to the deliciousness of this dessert. It is everything you are looking for in a splurge - sweet, gooey, crispy, soft and sweet and cream cheese tangy.
Red Velvet Squares
Adapted from Blue Willow Bars
1 (18-1/4 oz) red velvet cake mix
1/2 cup butter, softened
4 eggs, lightly beaten
1 (8 oz.) block cream cheese, softened
1 (16 oz.) bag of powdered sugar
1. Preheat oven to 350.
2. In a large bowl, whisk cake mix with softened butter and two lightly beaten eggs. Mix with a spoon until well combined. Press the mixture into a 9x9" glass baking dish.
3. In another bowl, mix the remaining two eggs with the softened cream cheese. Mix until well combined. Slowly mix in powdered sugar (lumps are okay) and spread over cake mix mixture. Use the back of a spoon or spatula to spread it evenly.
4. Bake 40-50 minutes until golden brown.
5. Cool thoroughly, at least one hour (speed up by placing dish in the refrigerator) before cutting into squares.