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Friday, November 4, 2011

Gooey Butter Cake - recipe

Well, it's official. Dessert-Apocolypse is finally upon us. I think I might be done baking. I've reached the pinnacle.

Two things you should know about this cake:
 First, it is the most amazing cake ever. In the history of ever. 
Second, it's filled with lots of gooey goodness {true to it's name} that is sure to either clog your arteries or give you diabetes. 

Ok, I might be a tad over dramatic with that last one. Its full of gunk yes, but really no more so that your average cheesecake or other gooey dessert. So don't let the name throw you off too badly. And also, don't eat this all the time. If you all die off of severe obesity I'll have no one to talk to.

But I decided that today was a special occasion. 
1. Because I'm pregnant and, thus, make up my own rules. 
2. Because my hubby has been out of town all week and finally comes home to me today. 
and 3. The Bama/LSU game is tomorrow. 
Need I say more?

Anyway. On with the cake...


Cake Bottom:
 - 1 box of vanilla or yellow cake mix*
 - 8 tablespoons of melted butter
- 1 egg

 - 8 oz package of cream cheese {softened}
 - 8 tablespoons of melted butter
 - 1 teaspoon of vanilla
 - 16 oz of powdered sugar
- 2 eggs

{*this time, ignore what the back of the cake box says you additionally need}

p.s. If you're observant, you'll notice in the picture that I'm making a 8x8 cake. Don't let me fool you, this recipe is for a regular 13x9 cake.

Preheat your oven to 350 degrees.
Combine the ingredients to make your cake bottom {cake mix, melted butter, egg} into a bowl. This is going to be a very thick dough-y mixture. Make sure to mix thoroughly.

Press the cake bottom into a greased 13x9 cake pan.

Next move on to the filling. Combine the softened cream cheese, melted butter, vanilla and eggs into a bowl and beat thoroughly.

Now add the powder sugar.
{note to the wise: do this a little at a time to avoid a "white snow" all over your kitchen}

Once it's blended, pour it into your pan over the cake bottom.

Cook for 40-50 minutes. 
This kind of cake is a little different. There's no toothpick rule to tell you that's it's done. Look for the sides to begin to brown a little. And keep in mind that you do want the center to be a little gooey so don't over bake.

Allow to cool for 15 minutes.
Then try to stop yourself from eating four pieces.
{harder that it sounds...}


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