“this is fricken’ good”
just a tip, but when it gets to be a little too golden, just add powdered sugar! :D
no one will have ever known! haha :D
i have to give credit to my sister in-law jourdan. she baked this for us last week and i just about died. this was the most delicious cake i’ve ever had the fortune of eating. it is ridiculous. butter and cream cheese have never tasted so good together. this is a must bake! i brought this to work first thing in the morning and it was gone before lunch! and even after it was all gone i caught a co-worker, who shall remain nameless, literally scraping the bottom of the pan trying to scrounge up enough to make one last bite! haha.
cake
one 18 1/4 package yellow cake mix
1 egg
8 tablespoons butter, melted
filling
one 8 ounce package of cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
16 ounces of powdered sugar
preheat oven to 350
let’s make the cake. mix together the cake mix, egg and butter in an electric mixer. do not follow the instructions on the back of the cake mix. take your mixture and pat it down (with a silicone spatula) on the bottom of a lightly greased 13×9 in pan. i used a glass pan, but be careful glass tends to bake faster causing to overbake.
let’s make the filling. in a large bowl with an electric mixer beat the cream cheese until it is smooth. once smooth add the eggs, and vanilla. beat this together until they are well blended. now add your powdered sugar and continue to blend until smooth. my filling was a little lumpy due to the cream cheese, but I think that’s ok.
last but certainly not least. spread your filling all over the top of your cake, covering it entirely. now bake this for 40—50 minutes. but remember if you’re baking in glass watch the clock. I would start checking it at 30 minutes. i baked mine for 40 in glass and it was a little over cooked and it wasn’t as gooey in the center as it was suppose to be. so just keep that in mind. then serve warm!
this is just another really easy recipe that makes a bold statement. please enjoy.
This is definitely comfort food and one that folks always ask for the recipe.
Hey Laura and Bethany!! Sounds super good. One suggestion: I’d always heard that if you’re using a glass pan, reduce the heat by 25 * (for 350*, use 325* instead..) Maybe the glass gets too hot. Best wishes for your endeavor!! Good work. Love, Jan
Hi Jan! Thanks so much for the tip. I will do that from now on when cooking in glass!!!! :D
P.S. In the directions for the filling, do you add the melted butter with the eggs and vanilla? I didn’t see it listed. Thanks again, Jan
Sorry about that Jan. Yes, the butter is added at the same time as the vanilla and eggs. Good catch.
Was also wondering about 16 T of butter??? Is it that many or just 8? Hurry and answer b/c I’m making this tonight. :)
Oh Anna, never question the amount of butter in a recipe!!! You can never have too much! :D haha yes 16T total. 8 for the cake and 8 for the filling!!!!!!! :D
HOLY MOLY! Ok, but I’m sharing it with my neighbors, then. I’ve got pregnancy weight to loose. :)
[...] one year ago: B’s VERY famous gooey butter cake [...]