Recently Kara needed to take a dessert to work and the one we decided on was the Gooey Butter Cake. We were sold on the name alone. It did not disappoint. It was gooey and buttery and sinfully delicious (I snuck a bite before she took it. And by bite I mean 2-3 pieces).
There were a couple of things I really really liked about this recipe. First it uses an ordinary boxed cake mix but transforms it from a boring yellow cake into something awesome. Second it uses two of my favorite ingredients: butter and cream cheese. Does it get any better than that?
Kara said everybody at work liked the cake a lot which means it will be a frequent, go-to recipe for us. In fact, I can’t wait to make this cake again and keep it all for myself!
Here's what you'll need
Add melted butter to the cake mix
And eggs
Mix this all together
Press it in a baking pan
Now beat the cream cheese
Add vanilla
And melted butter. 🙂
Eggs
And confectioners' sugar one cup at a time
And filling on top. Wow that looks good
Once it's out of oven and cooled sprinkle it with confectioners' sugar
Ooey Gooey Heaven!
Ingredients
For the Crust:
1 package (18.25 ounce 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
3¾ cups confectioners’ sugar
Directions
Preheat oven to 350 degrees, F. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13×9 inch ungreased baking pan and spread 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’s browned, but the center still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioners sugar and serve.
Source: How Sweet It Is via Tasty Kitchen
