DOH, not the joose - the actual cake!
I'm from St. Louis and Gooey Butter Cake is traditionally served room temperature with coffee.
My foreigner husband likes it cold and cut into bars. My boy grew up in England and prefers it Treacle Pudding style: nuked in the microwave for a few and served with white PG&Tips.
You see, the choice is yours - this cake is versatile goodness.
Ingredients
I'm from St. Louis and Gooey Butter Cake is traditionally served room temperature with coffee.
My foreigner husband likes it cold and cut into bars. My boy grew up in England and prefers it Treacle Pudding style: nuked in the microwave for a few and served with white PG&Tips.
You see, the choice is yours - this cake is versatile goodness.
Ingredients
- 1 pkg Duncan Hines Moist Deluxe Butter Golden Cake Mix
- 1 stick butter, melted
- ¼ cup chopped pecans
- 4 eggs
- 2 teaspoons vanilla extract
- 1 (8 oz) package Philadelphia Cream Cheese
- 2 cups powdered sugar
- Preheat oven to 350 F.
- Mix cake mix, pecans, melted butter, 1 teaspoon of the vanilla, and 2 of the eggs. Spread into a 9 X 13 inch buttered/greased glass baking dish.
- Using an electric mixer, mix cream cheese, 2 eggs, and 1 teaspoon vanilla. Gradually add powdered sugar. Pour over cake layer.
- Bake for 35-40 minutes. Sprinkle the top with a pinch of powdered sugar. Let cool completely, cover and refrigerate. Serve next day if you can wait that long.
