"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Elvis Gooey Butter Cake Recipe

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This recipe for Elvis Gooey Butter Cake, by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Brown
Added: Wednesday, April 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
1 egg
8 Tbsp. butter, melted (1 stick)
Mint leaves for garnish
whipped cream for garnish
Filling:
1 8 oz. pkg. cream cheese, (softened)
3 eggs
1 tsp. vanilla
1/2 c. peanut butter
1 whole banana
8 Tbsp. butter (1 stick)
1 c. powdered sugar

Directions:
Directions:
Preheat the oven to 350 degrees.
Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 x 9 inch baking pan. Prepare the filling.
Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter, beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leave and whipped cream.

Number Of Servings:
Number Of Servings:
15 to 20 servings

 

 

 

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