Officially sweets-obsessed, nothing makes me happier (and sugar-drunk) than eating Gooey Butter cake. This little piece of heaven was first introduced to me by my fabulous friend, Heidi-ho, a native St. Louis, mother, lawyer, *AND* an amazing chef and baker. Heidi grew up eating this cake, which is traditionally made in her hometown. It is the perfect combination of a brownie and a flourless chocolate cake… but without the chocolate.
Something cool to keep in mind with gooey butter cake is how easily you can transform the base … add some peanut butter & jelly to make a pbj cake; add some marshmallow and peanut butter to make a fluffernutter cake; add some key lime juice to make a key lime cake; add pumpkin puree to make a pumpkin cake, and so on…holy shmoly creativity to the maximum!
*1 pkg yellow cake mix
1 (8 oz) pkg cream cheese
* l stick butter, melted
* 1 1-lb. pkg powdered sugar
* 3 eggs, (divided)
* l tsp. vanilla
* Mix the yellow cake mix, butter, and 1 egg, Press into a greased pan (9 x 13)
* Mix 2 eggs, the cream cheese, powdered sugar and vanilla together, to make the filling. Yep, a lot of sugar, butter, and cheese. But if you are doing it, do it right. Go big or go home!
* Pour over the crust.
* Bake at 350 for 30 – 40 minutes, until the top is golden brown.
Check out Heidi’s favorite place to pick up a cake in St. Louis here. Perfect for Halloween, Thanksgiving, or a random Tuesday night dessert. Check out variations of the recipe here and here and here and here.
Happy Autumn weekend! Who is making this cake TONIGHT?