Monday, September 5, 2011
I love gooey butter cake; it is one of my all time favorite desserts of all time. If I am not mistaken, it has its roots in St. Louis history, along with toasted ravioli. I found a recipe in one of my cookbooks - A Taste of the Hill, a St. Louis local cookbook. It turned out so well - and it was so easy too!
1 box yellow cake mix
1 stick butter, melted
3/4-1 box powdered sugar to sprinkle over top
1 pkg. cream cheese
1 tsp. vanilla
Mix cake mix, 1 egg melted butter; pat into bottom of ungreased 9 x 13- inch glass baking dish. mix powdered sugar, 2 eggs, cream cheese, and vanilla. stir until well mixed and then pour over top of cake mixture, making sure that the cream cheese mixture covers the edges. Bake at 350 for about 45 minutes. Sprinkle with remaining powdered sugar and cool.
I made sure my eggs and cream cheese were at room temperature. I personally think that the cake is better today than yesterday. It really set up well and tasted to me, better.