"Do vegetarians eat animal crackers?"--Unknown

Gooey Butter Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Gooey Butter Cake, by , is from Nikki and Josh Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Everitt
Added: Friday, January 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1 package plain yellow cake mix
8 tbls. (1 stick) butter, melted
1 large egg
FILLING:
1 package (8 oz.) cream cheese, at room temperature
2 large eggs
1 tsp. pure vanilla extract
8 tbls. (1 stick) butter, melted
3 3/4 c. confectioner's sugar, sifted

Directions:
Directions:
1. Place rack in center of oven and preheat the oven to 350 degrees F. Set aside an ungreased 13- by 9-inch baking pan.
2. For the crust, place the cake mix, melted butter and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and 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 the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
3. For the filling, place the cream cheese in the same mixing bowl that was used the 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 one minute. Stop the machine and add the confectioner's sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and 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. Place the pan in the oven.
4. Bake the cake until it is well-browned but the center still jiggles when you shake the pan, 45-47 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 six months. Thaw the cake overnight in the refrigerator before serving.

Personal Notes:
Personal Notes:
P.S. I just had some in St. Louis from our favorite bakery that was a Turtle Gooey Butter Cake. If you like, add some melted chocolate, caramel and pecans to the top of the cake after it's cooled. REALLY RICH! Hi! What a great idea. This is a cake I make for our birthdays at school. Nikki seems to like it. Submitted by Phyllis Everitt on 7/22/06

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

620W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!