Gooey Butter Cake

I’ve seen this recipe come up a few times in my Google reader since the holidays, and it intrigued me enough to make one.  You might think that I would have heard of this cake before since I live somewhat close to St. Louis and that is where the recipe originated.  But nope.  I’d never heard of it before.  Have any of you heard of it before?

It only takes a few simple ingredients and in almost no time you have a gooey cake.  I was very surprised that the cream cheese layer turned out the way that it did.  For some reason I was expecting more of a cheesecake like quality, but it is nothing of the sort.  The 2 layers blend together into one super chewy bar-like dessert.  Delicious and very sweet!

Gooey Butter Cake

Adapted from Tasty Kitchen and Tidy Mom

Ingredients:

  • FOR THE CRUST:
  • 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
  • 1 stick Unsalted Butter, melted
  • 1 whole Egg
  • _____
  • FOR THE FILLING:
  • 8 ounces Cream Cheese, At Room Temperature
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 stick Unsalted Butter, melted
  • 3 cups Confectioner’s Sugar, plus more for dusting on top

Instructions:

Preheat oven to 325°.  Prepare crust first.  In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist.  Transfer to a 13″x9″ lightly greased baking pan and press it down evenly over the bottom of the pan.  Set aside.

Next, prepare the filling.  In a large mixing bowl, beat cream cheese with an electric mixer until fluffy.  Add the eggs, vanilla, and melted butter, and continue to mix.  Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in.  Pour filling over the crust, and spread evenly with a spatula.

Bake gooey butter cake for 40-45 minutes until it is browned, but the center still jiggles when the pan is shaken.  Cool for 30 minutes.  Sprinkle with additional confectioner’s sugar and serve.

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