Gooey Butter Cake

I have had The Cake Mix Doctor cookbook by Anne Byrn for two years and haven't used it yet! Well, I decided that was ridiculous so I decided to choose a recipe to take to a friends house for Labor Day. I went with the Gooey Butter Cake - which really should be called Gooey Butter Bars because it's not really cake. But it's definitely worth making! This recipe is easy and yummy but very rich so cut them into small squares.

Ingredients:
Crust -
1 package plain yellow cake mix
1 stick butter, melted
1 large egg

Filling -
1 package cream cheese, at room temperature
2 large eggs
1 tsp vanilla
1 stick butter, melted
3 3/4 cups confectioners sugar

Directions:

Preheat oven to 350 degrees. For the crust, place the cake mix, melted butter and egg in a large mixing bowl - blend with mixer for two minutes. Scrape down the sides - the batter will be crumbly.



With your finger tips pat the batter evenly over the bottom of a 13x9 inch baking pan, as Saryn is showing you below. ;) Smooth out with your fingers until the top is smooth, set aside.



For the filling, place the cream cheese in the same mixing bowl - no need to clean - blend until fluffy, about 30 seconds. Add the eggs, vanilla and melted butter and beat for 1 more minute. Add the sugar. Beat again for 1 more minute. Scrape down the sides of the bowl and pour the filling onto the crust and spread with rubber spatula so the filling covers the entire surface.

Place pan in oven and bake until it is well browned but the center still jiggles when you shake the pan - mine took about 47 minutes.



Remove pan from oven and place it on a wire rack to cool for 30 minutes. I would recommend chilling and then cutting into small squares to serve. I thought these tasted much better cold than served at room temperature. Enjoy!