Gooey Butter Cake Recipe - Cooking Index
Gooey Butter Cake Recipe - Cooking Index
| 1 | Super-moist yellow cake mix - (2 layer) - see * Note | |
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) - softened |
| 3 | Eggs - 1 of them slightly | |
| Beaten | ||
| 1 | Cream cheese - (8 oz) - softened, see * Note | |
| 1 teaspoon | 5ml | Vanilla |
| 1 lb | 454g / 16oz | Powdered sugar - plus additional for |
| Sprinkling on top of cake |
* Note: You may substitute pudding-added chocolate cake mix for the yellow cake mix. If you like the gooey part extra gooey, you may use both an 8-ounce and a 3-ounce package of cream cheese in the topping.
Preheat oven to 350 degrees.
With a fork, mix together cake mix, butter and slightly beaten egg until crumbly. Spread mixture in well-greased 9- by 13- or 9- by 14-inch pan.
In bowl of electric mixer, with mixer on medium speed, combine cream cheese and remaining 2 eggs until mixture is creamy. Beat in vanilla. Gradually add 1 box powdered sugar and beat until mixture is smooth and creamy, about 2 to 5 minutes. Pour cheese mixture on top of batter in pan.
Bake 35 to 50 minutes, or until toothpick inserted into cake section comes out clean. Be careful not to overbake.
Sprinkle top with additional powdered sugar. Let cool, then cut into squares to serve.
Yield: 18 to 24 servings.
Source:
St. Louis Post-Dispatch - 10-05-1998 - By Frances Young, Overland - This recipe has been tested by the Post-Dispatch
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