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Saturday, February 13, 2010

I'm not being lazy, I promise!!!

I feel like such a dog for not posting in a million years! It is, however, high school basketball season, Valentine's day, and STREP THROAT season for me right now so I haven't exactly been loaded down with free time. So anyhow, I made a "Gooey Butter Cake" last night and modified it according to directions I found on someone else's blog. It was AMAZING! My brother called it "Pooey Gooey Butter Cake", but I think I like "Lemon Gooey Butter Cake" better. Here's the recipe. Enjoy!!

Original Gooey Butter Cake Recipe: (warning: this is a Paula Deen recipe and is EXTREMELY rich...eat with caution and lots of milk)
Cake
1 18.25 oz. box of yellow cake mix
1 egg
1/2 cup (one stick) butter, melted

Filling
1 8 oz. package of cream cheese softened
2 eggs
1 teaspoon vanilla
1 16 oz. box confectioners' sugar
1/2 cup (one stick) butter, melted.

Directions:
Combine cake mix, egg, and butter with electric mixer. Pat into a lightly greased 9x13x2 pan. This will be like a paste of sorts and will act as a crust. Set aside.

Next, using an electric mixer, beat cream cheese until smooth, add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and add butter slowly. Mix well.
Pour onto cake mixture and spread evenly.

Bake at 350* for 35-45 minutes. It should remain a little gooey in the center. cool completely and cut into squares.

**To make it lemony (and it really freshens things up a bit) add 1/4 cup of fresh lemon juice and the zest of 2 lemons to the cream cheese mixture.**

It turned out delicious!!

2 comments:

  1. There are so many ways to fix this cake. I don't think I've tried one yet that I didn't like! They are rich!

    ReplyDelete

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