Friday, October 9, 2015
gooey butter cake
There is a time for kale, and a time for quinoa. A time for lentils with herbed goat cheese, and a time for avocado on toasted sprouted wheat bread. A time to fill your body with fruits and vegetables, and fuel it with the nutritional goodness that only whole foods can provide.
Folks, this is not that time.
The timing of this post is apropos, since I am in the process of wrapping up several months of heavy travel, and heavy eating. As I time this, I'm on a plane eating kale chips (and making a total mess of it, come to that- I'm pretty sure my seat mate thinks he's sat next to an overgrown 2 year old whose food ends up everywhere but IN HER MOUTH). Breakfast was a protein bar, lunch was a veggie chili. All this healthy-shmealthy food, but my mind is still reminiscing about the fresh pasta, gnocchi, rustic bread with homemade butter, and panna cotta from the night before. Ah, memories. **SNIFF**
I'm finally get a decent stretch of time at home, and I plan to embark on some healthy, clean eating to undo the sins from the last couple months. But NOT before I post a recipe that flies in the face of clean eating: ooey gooey butter cake!
This recipe comes from a former beau who hailed from the south. The recipe is the purest example of the single girl's golden rule: never break up with a guy before you get his recipes. Roger that.
The cakes origins lie in St. Louis, Missouri. There are fancier recipes for it that you could try, but the one below is so easy and so incredibly delicious, why go to the trouble? You're busy enough! This recipe is cut from the same cloth as my favorite Cheesy Corn Casserole. Staple pantry ingredients + box mix = a creation that will make the entire after church crowd swoon.
The cake is made in two layers. And the result is a buttery, decadent treat that I can almost guarantee you will make over and over again. I've never had a dessert quite like it, and I can't wait for you to discover it, too!
Gooey Butter Cake
For the first layer:
1 box yellow cake mix
1 teaspoon vanilla extract
1 stick of melted butter
For the second layer:
3 3/4 cups (or 1 small box) powdered sugar (plus a little extra for sprinkling)
1 teaspoon vanilla extract
1 8 oz. package of cream cheese at room temperature
(1) Preheat the oven to 350 degrees.
(2) Mix 2 eggs, cake mix, vanilla, and the stick of melted butter. The mixture will be thick. Spread in an ungreased 9x13 inch pan.
(3) Next, mix the powdered sugar, 2 eggs, vanilla, and cream cheese. Spread on top of the first mixture.
(4) Bake for 35-40 minutes, or until golden brown on top. Don't overbake!
(5) When cool to the touch, sprinkle with powdered sugar.