470g packet Green’s Vanilla Cake mix
50g unsalted butter, melted, cooled
1/3 cup raspberry jam
¾ cup toasted honey and cinnamon muesli (55g)
½ x 125g punnet fresh blueberries
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above edges.
Place cake mix in a large bowl, reserving frosting sachet. Add egg and butter. Stir until combined. Press three-quarters of the mixture over base of prepared pan. Spread with jam.
Using your fingertips, crumble remaining cake mix in a bowl. Add muesli. Combine with your fingertips. Crumble mixture over the top of slice.
Cook in a moderate oven (180C) for about 25 to 30 minutes or until golden brown. Remove. Stand in pan for 30 minutes. Use baking paper to lift slice out of pan onto a wire rack to cool completely.
Place frosting mix in a small bowl with 1 tablespoon cold water. Stir until smooth. Drizzle over slice. Refrigerate for about 1 hour, or until set.
To serve, remove slice from the fridge. Cut into bars or rectangular pieces.