Saturday night I was at my Pap’s house and I came across some old cookbooks and index cards with recipes on them. The index card recipes were written in my grandmother’s handwriting and I asked my Pap if I could have them and he said “Yeah. Take anything that you want.” Within that pile included a recipe for Gooey Butter Cake. I’ve heard of it before, but never tasted it.
On Sunday, being snowed in and all, I decided to make the Gooey Butter Cake.
It was so simple and easy to make. And I am told that it is delicious. Since I can’t eat gluten, my family got to be my taste testers.
They’re glad they were.
It was so gooey and delicious, according to Emily, that she insisted that I share the recipe with all of you. So, here it is….
- ~~Bottom Layer~~
- 1 (18-ounce) package yellow cake mix
- 1 large egg
- ½ cup butter, melted
- ~~Top Layer~~
- 1 (8-ounce) package cream cheese, room temperature
- 2 eggs
- 1 teaspoon pure vanilla extract
- 4 cups confectioner's sugar
- Confectioner's sugar for dusting top
- Preheat oven to 350 degrees. Lightly grease a 13- x 9-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, 1 egg and the butter. Once mixed, press mixture into bottom of your baking pan and then set aside.
- Now in a medium bowl, beat the cream cheese until it’s creamy.
- Next add the 2 eggs and vanilla extract to the cream cheese.
- Blend in the powdered sugar to the cream cheese mixture until it is mixed well.
- Pour the batter onto the crust that’s in the baking pan.
- Bake for 30 to 40 minutes or until cake is nearly firm when you shake it. You want the center to be a little gooey, so be sure you DO NOT overcook the cake. Remove from oven and let cake cool in the cake pan on a wire rack.
- When cake is cooled, remove to a serving plate and sprinkle with powdered sugar.