LEMON BUTTERMILK BARS

1 (18.25-ounce) lemon cake mix, divided use
4 eggs, divided use
3/4 cup (1 1/2 sticks) butter, melted, divided use
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/3 cup sugar
1 tablespoon grated lemon zest, colored portion of peel
1 to 2 tablespoons powdered sugar

Adjust oven rack to middle position and preheat to 350 degrees. Line a 13x9-inch baking pan with aluminum foil, leaving enough foil hanging over sides to use as handle for easy removal. Spray foil with nonstick spray.

Reserve 1 cup of cake mix; set aside. In large bowl of electric mixer, combine remaining cake mix, 1 egg, 1/4 cup melted butter. Mix on low speed 1-2 minutes, or until well-blended. Pat mixture into bottom of prepared pan.

In same bowl (no need to wash - it will be fairly clean because crust dough should come off easily), combine remaining 3 eggs, buttermilk, lemon juice, remaining 1/2 cup melted butter, sugar and zest. Mix on low speed until well-blended. Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; pour over crust.

Bake 35-38 minutes in preheated oven, or until set and light golden on top. Transfer to wire rack and cool completely.

Cut into bars and sift with powdered sugar.

Makes 24 large or 36 small bars
Adapted from source: Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix by Camilla V. Saulsbury