This very well may be the post that loses me half my followers.
I am about to open a can of worms that, once opened, may never be closed again.
I mean, this is REAL controversy, folks!
I am going to tell you that this in fact, is not Gooey Butter Cake, even though Paula Deen said it was.
How can I dare to blaspheme like this? Well, you see, Gooey Butter Cake is native only to St. Louis, MO. If you happen to ever visit, you must make a point to find a bakery and buy some. It won’t look like this. It won’t taste like this either. It’s more of a yeast based cake with a purely butter gooey-ness on top. I will concede that what I made is indeed gooey. And it is a cake, of sorts. But it is more the cheater version than the real McCoy.
This is cake mix based with a cream cheese concoction on top. And even though, I am saying that this isn’t the real thing, the recipe that I used did come from a St. Louis cookbook. In fact, the cookbook had about six different variations of this cake. And it is really, really tasty. But it is not Gooey Butter Cake.
So, I am calling this Gooey Cake. I am leaving out the “Butter” part. It salves my conscience. I hope you all will take it as a compromise.
1. Info for Gooey Cake
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Gooey Cake
- 1 yellow cake mix
- 3 eggs, divided
- 1 8 ounce brick cream cheese
- 4 cups powdered sugar
- 1 tsp vanilla
- Stir together the cake mix, melted butter and 1 egg.
- Pat into the bottom of a greased 9 X 13 pan.
- With a mixer, blend the remaining eggs with the cream cheese, powdered sugar and vanilla.
- Pour on top of the cake mixture.
- Bake in a 350 degree preheated oven for 30-40 minutes. (you want the topping to still be gooey, not completely set so the time depends on how hot your oven is)
- Let cool and then store in the fridge.
- Dust with powdered sugar if you want to cover any unsightly cracks.