Butter Gooey Cake
Claire Sinclair
ingredients
- Box Duncan Hines Butter Recipe cake mix (or lemon)
- 4 eggs
- 8 ounces of Philadelphia cream cheese (softened)
- 1 stick or 1/2 cup butter
- 1 pound box of confectioners sugar
directions
- 1
Preheat oven to 350 degrees.
- 2
In a 13x9 inch metal pan, melt margarine in oven.
- 3
Do not allow melted margarine to brown.
- 4
Tip pan to evenly coat, then pour melted margarine into a medium mixing bowl.
- 5
Add cake mix.
- 6
Add 2 eggs.
- 7
Using an electric mixer on low speed, mix ingredients thoroughly. Batter will be very thick.
- 8
Spread evenly over the bottom of the prepared pan.
- 9
Measure 1/4 cup confectioners sugar into small bowl and set aside.
- 10
In a deep mixing bowl, using an electric mixer, beat cream cheese.
- 11
Slowly add the remaining confectioners sugar and continue to beat.
- 12
Add the remaining 2 eggs and beat until smooth.
- 13
Pour the cream cheese mixture over the cake mixture, spreading to all sides to cover.
- 14
Sift the 1/4 cup confectioners sugar over top.
- 15
Bake at 350 for no more than 35 minutes or until top is light brown.
- 16
Allow to cool 2 hours before cutting.
- 17
Refrigerate. (May be left in pan)
notes
Variation: Use lemon flavored cake mix and add 2 teaspoons of lemon juice to cream cheese mixture before baking
Source: Elaine Aaron
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