Friday, October 14, 2011

Gooey Butter Cake Recipe

Gooey Butter Cake is a St. Louis tradition, often served at breakfast. Cake for breakfast? This just keeps getting better. The method of the cake is quite different from any other cake I’ve made. The actual “cake” becomes a crust, which is topped with a creamy filling made of cream cheese, butter and sugar. Rumor has it that this cake originally came about as a mistake—a bakery employee in St. Louis accidentally mixed up a recipe—but they went ahead and baked the cake anyway. It sold so well that they continued to bake the cake that way, which eventually turned into this delicious tradition.

  • 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
  • 1 stick Unsalted Butter, melted
  • 1 whole Egg
  • _____
  • 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.

This recipe comes from Tasty Kitchen.

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