Tuesday, April 6, 2010

The Best St. Louis Gooey Butter Cake Recipe

This recipe calls itself a Gooey Butter Cake but I think it should be called a Gooey Cheese Cake. The recipe is great if you don't over bake it. The first time I made it I over baked it and it was dry, but this time it was fantastic with all that gooeyness.
1 yellow cake mix with pudding
4 large eggs
1 stick of melted butter (Parkay)
1/2 teaspoon of vanilla
8 oz soft cream cheese
3 1/2 cups of powdered sugar
Cake Mixture:
Preheat oven to 350 degrees and spray a 13 x 9 pan with oil spray. With a mixer, beat the dry cake mix, 2 eggs, 1 stick of butter and vanilla. Spread evenly into 13 x 9 pan.
Gooey Mixture:
Melt cream cheese in the microwave for about 45 seconds. Beat cream cheese, 3 cups of powdered sugar and 2 eggs. This will be the Gooey part of the Gooey Cake. Pour the gooey mixture on top of the cake mixture.
The recipe said to bake for 30-40 minutes or until the top of the cake is browned. I cooked the first one for 35 minutes and it was dry, this time I cooked it for 25 minutes and it was great. If you look at the picture you will see the edges browned, when I pulled it out of the oven it was puffed up and when I shook the pan it wobbled like jello. It didn't look like it was ready but the cake will fall and then it looked delicious. Take the remaining powdered sugar and sprinkle on top. I tasted some while it was warm, to die for.

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