Indulge your sweet tooth with this simple and delicious Gooey Butter Cake recipe. Perfect for any occasion, this cake is sure to be a hit at your next gathering!
Ingredients
- 1 box yellow or chocolate cake mix
- 3 eggs
- 1 stick butter
- 1 (8 oz.) cream cheese
- 1 box powdered sugar
- 1 tsp. vanilla
Baking Instructions
- Preheat oven at 350°.
- Mix cake mix with 1 egg and butter, melted.
- Press into a 9 x 12 cake pan that has been greased and floured.
- Then mix 2 eggs, cream cheese, 1 box powdered sugar and vanilla together.
- Use a blender until all mixed, then pour over cake in pan and bake about 35 to 40 minutes at 350° or until you can stick a toothpick in and it comes out clean.
- Cool, then cut into squares and eat.
Calorie: 500
Total cooking time:50 minutes
Difficulty level: Easy
The Great Gooey Butter Cake Experiment
Now, let me tell you about the time I attempted to bake a Gooey Butter Cake. I’d like to preface this by saying I’m no Julia Child, but I can whip up a mean scrambled eggs. So, how hard could it be, right? Famous last words!
The Gathering of Ingredients
First things first, I had to gather my ingredients. We’re talking about a box of yellow cake mix, 3 eggs (yes, precisely three, not two or four), a stick of butter, cream cheese (8 oz. of that creamy goodness), a box of powdered sugar and a dash of vanilla. I remember rummaging through my pantry like a squirrel seeking nuts before hibernation, only to find – to my horror – that I had a chocolate cake mix. But hey, chocolate is the food of the gods, so I figured it would be a divine intervention for this Gooey Butter Cake.
Prepping for the Battle
I preheated my oven to 350°, an easy enough task even for a kitchen novice like me. Then, I mixed the chocolate cake mix with one egg and the melted butter. Have you ever tried cracking an egg with one hand while holding a melting stick of butter in the other? It’s like juggling slippery, slimy grenades.
The Art of Pressing
Once the mix was looking less like a science experiment and more like cake batter, I pressed it into a greased and floured cake pan. It was a 9×12, the perfect size for a decent Gooey Butter Cake…or a Frisbee, in case things went south.
Mixing Magic
Then came the real test. Mixing two eggs, cream cheese, powdered sugar and vanilla together. This is where I realized that my blender had more buttons than a NASA space shuttle. I pushed buttons and flipped switches until everything was mixed in a creamy, sugary, eggy delight.
Bake, Baby, Bake!
I poured the mixture over the cake in the pan and popped it in the oven. As I watched it bake, I felt like a proud parent on the first day of school. After about 35 to 40 minutes, or when I could stick a toothpick in and it came out clean (which felt eerily like a mini game of Operation), I declared it done.
The Waiting Game
Cooling the cake was the hardest part. The aromatic scent of the baked chocolate cake with a creamy layer on top was enough to drive anyone insane, let alone someone with a sweet tooth like mine. The wait felt longer than all seven seasons of Game of Thrones.
The Moment of Truth
Once cooled, I cut it into squares, each piece a testament to my battle with the oven, eggs, and that pesky blender. The moment of truth was upon me. I took a bite and… it was divine! The chocolate cake base with its creamy, buttery, cheesy topping was a match made in heaven.
So, there you have it, folks! My personal saga of baking a Gooey Butter Cake. It was a roller-coaster of emotions, a test of my baking skills and a sweet, sweet victory. And remember, when life gives you a chocolate cake mix instead of yellow, make a Chocolate Gooey Butter Cake. Trust me, you won’t regret it.
