"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gooey Butter Cake Recipe

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This recipe for Gooey Butter Cake, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelia Harris
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
box Duncan Hines Butter Recipe cake mix (or lemon)
4 eggs
8 ounces of Philadelphia cream cheese (softened)
1 stick or 1/2 cup margarine
1 pound box of confectioners sugar

Directions:
Directions:
Preheat oven to 350 degrees. In a 13x9 inch metal pan, melt margarine in oven. Do not allow melted margarine to brown. Tip pan to evenly coat, then pour melted margarine into a medium mixing bowl. Add cake mix. Add 2 eggs. Using an electric mixer on low speed, mix ingredients thoroughly. Batter will be very thick. Spread evenly over the bottom of the prepared pan. Measure 1/4 cup confectioners sugar into small bowl and set aside. In a deep mixing bowl, using an electric mixer, beat cream cheese. Slowly add the remaining confectioners sugar and continue to beat. Add the remaining 2 eggs and beat until smooth. Pour the cream cheese mixture over the cake mixture, spreading to all sides to cover. Sift the 1/4 cup confectioners sugar over top. Bake at 350 for no more than 35 minutes or until top is light brown. Allow to cool 2 hours before cutting. Refrigerate. (May be left in pan) Variation: Use lemon flavored cake mix and add 2 teaspoons of lemon juice to cream cheese mixture before baking.



 

 

 

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