Tuesday, October 25, 2011

Gooey Butter Cake

The title of this cake alone sold me. Gooey? Butter? Count me in! I didn’t need any more convincing. And, quite frankly, nor will you. Apparently, Gooey Butter Cake is a tradition is St. Louis often served at breakfast. But you don’t necessarily need to eat this for breakfast. Snack, dessert – anytime is a good time to eat this cake.

Gooey Butter Cake

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, weight cream cheese, at room temperature
2 whole eggs
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted
3-¾ cups confectioner's sugar

Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ 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 is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.

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