Gooey Butter Cake
This sticky, chewy, delicious treat is a St. Louis tradition and can be found in every bakery and grocery store around the city. This treat has quickly become a Midwestern tradition as well and can now be found in many grocery stores around the Midwest. Before moving to Peoria I had heard of gooey butter cake but never actually tried it (or saw it in grocery stores for that matter). Here in Peoria there is one place in particular that I try to avoid since their gooey butter cake looks so amazing. After numerous trips trying to avoid this delicious treat I decided to make it at home.
The origin of Gooey Butter Cake is a bit controversial and unknown. It was created in the 1930’s in a St. Louis bakery as a mistake, although no one knows exactly whose. Although there are numerous variations of Gooey Butter Cake that had my mouth watering, I wanted to make the original ooey, gooey treat.
This melt-in-your-mouth, buttery, sugar sweet, ooey and gooey treat is outrageous! Chewy edges, a gooey center and a perfectly crispy top. Just one bite and you’ll be hooked!
Gooey Butter Cake
Yield: 24 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
For the Cake:
1 package Cake Mix Doctor's Old Fashioned Yellow Cake Mix
1 large egg
8 tablespoons butter, melted
For the Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
8 tablespoons unsalted butter, melted
3 ¾ cups powdered sugar
Preheat oven to 350 degrees F. Grease a 9×13 inch square baking pan; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, egg, and butter and mix until well combined. Transfer the mixture to the prepared baking pan and using your hands, press into an even layer.
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat until combined. Add the powdered sugar and beat until well combined and smooth. Pour mixture into prepared pan over the cake batter layer, spread into corners, and level surface with rubber spatula. Bake for 35 to 45 minutes, or until browned and the center still jiggles when the pan is shook. Make sure not to over bake as the center should be a little gooey. Allow to cool in pan at least 30 minutes before sprinkling with confectioners’ sugar for serving.
Source: adapted from Paula Deen
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