Saturday, July 31, 2010

Gooey Butter Cake

Me, again.  This cake originated in Missouri when an old German baker messed up his cake recipe and the result was this deliciousness. 
Secretly this is a picture of  a piece of store bought ("Store bought?!  Out of an actual STORE?") gooey butter cake, but I wanted to give you an idea of what it looks like. 


1 package (18.25 oz) plain yellow cake mix

1 stick butter (8 T), melted

1 large egg


1 package (8 oz) cream cheese, at room temperature

2 large eggs

1 tsp pure vanilla extract

1 stick butter (8 T), melted

3¾ c confectioners’ sugar, sifted
For the crust, blend the cake mix, butter and egg in a large mixing bowl with an electric mixer on low speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of an ungreased 9 X 13 baking pan, smoothing it out with your fingers until the top is smooth. Set the pan aside. Place a rack in the center of the oven and preheat to 350 degrees.

For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan.

Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve. Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.


bobcrenshaw said...

This was soooo yummy! My wife loves them. However, when I showed her the recipe, she had me bring them to a church party so she wouldn't eat them all. A few people at the party asked for the recipe, so I emailed links to your blog.

thank you, thank you, thank you!

Travis and Heather said...

I was the one at the party begging for the recipe! My goodness are they tasty. When a pregnant lady want's a recipe people get-r-done. Don't mess with me and my treats!