Wednesday, August 14, 2013

Ooey Gooey Butter cake


ooey gooey bars

It seems even in the midst of all the fresh and light summer desserts I still crave the ooey gooey treats that most people save for the fall and winter.  I have been thinking of pumpkin chocolate chip bread and Christmas rugelach warm from the oven and calculating the proper date to begin such decadent baking.  It took a lot of self-control to keep myself from heading to the kitchen to make chocolate chip cookies instead of writing this post– and even more as I look at the pictures of this wonderful ooey gooey butter cake.



Ooey gooey butter cake is a Paula Deen favorite that I made last week for a church function.  I am pretty sure that I inhaled about half of them and it was just shameful, buttery bliss.  This guys are easy peasy to whip up– really unless you are picky and actually measure vanilla you won't even measure anything– and they are really just sublime ooey gooeyness.  

ooey gooey bars

Ooey Gooey Butter Cake

Cake:
1 package yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 8-oz cream cheese, softened
2 eggs
1 tsp vanilla
1 stick butter, melted
1 1-lb box powdered sugar

Preheat oven to 350.

In a mixing bowl with hand mixer or a stand mixer combine all the cake ingredients and mix until well combined.  Press this mixture evenly into a lightly greased 9x13 inch pan.

In a stand mixer or mixing bowl with hand mixer add the cream cheese and beat until smooth.  Add in the eggs one at a time and vanilla.  Pour in the butter– mixing slowly as to not splash.  Dump the powdered sugar in the bowl and mix to combine.  Pour this mixture over the cake batter and spread evenly.

Bake in the center rack for about 40-50 minutes until the top is golden and the center is still gooey but the sides are starting to set somewhat.

Cool (or do what I did and dig in straight out of the oven) and cut into squares.  Serve.

Source: Paula Deen



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