Recipe: Gooey Butter Cake
I had this gooey butter cake at a family gathering and thought it was delicious. The baker sent me the recipe which I duly made with great results. I used the Duncan Hines Butter Recipe cake mix, but the original baker used a regular Duncan Hines Yellow cake mix. I honestly couldn’t tell the difference, so you can easily substitute it if you don’t have the Butter Recipe mix on hand.
This recipe is quick and easy.
The leftovers need to be refrigerated and taste just as good cold.
You may want to read my Tip about the Freshness of Eggs.
Gooey Butter Cake Recipe:
All you need:
1 box Duncan Hines Butter Recipe cake mix (or lemon)
8 ounces of Philadelphia cream cheese (softened)
1 stick or 1/2 cup margarine or butter
1 pound box of confectioners sugar
All you need to do:
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 leftovers.
Variation: Use lemon flavored cake mix and add 2 teaspoons of lemon juice to cream cheese mixture before baking.
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