1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening lightly flour.
2- Mix cake mix, oil, water and eggs in large bowl with spoon. Stir in raisins and nuts. Spread evenly in pan.
3- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with cinnamon. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Bake 22 to 27 minutes.
1 Bar: Calories 120 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 10mg Sodium 90mg Carbohydrate 16g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 2%.
Carrot-Raisin-Coconut Bars: Stir in 1 cup flaked coconut with the raisins and nuts.
Betty's Tip: Decorate your bars with cookie-cutter designs. Dip a small cookie cutter into ground cinnamon and lightly press onto the top of frosted bars remove cookie cutter. Or for a super-speedy finish, simply sprinkle frosted bars with chopped nuts.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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