• 1 package (18-1/4 ounces) lemon cake mix
• 1/2 cup butter, softened
• 1 egg
  FILLING:
• 1 can (16 ounces) lemon frosting
• 1 package (8 ounces) cream cheese, softened (I used reduced fat)
  
• 2 eggs

In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13-in. x 9-in. baking pan.

In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed just until combined. Spread over crust.

Bake at 350° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 bar equals 370 calories, 21 g fat (11 g saturated fat), 70 mg cholesterol, 375 mg sodium, 44 g carbohydrate, 0 fiber, 3 g protein.

My calorie calculations using reduced fat cream cheese:  16 servings 353 calories; 18 servings 305 calories; 24 servings 229 calories.  These bars are pretty rich; I cut into 24 servings and thought it was actually a decent serving size.