GOOEY BUTTER CAKE. THE RECIPE.

You’ve heard of this, right? It’s a Paula Deen thing.  Butter on top of butter, I mean who else?  I found this recipe abut 10 years ago and make it for special occasions.  It’s the most requested thing I make. Someone’s birthday – what do they want?  GBC.  Dessert for Christmas? GBC.  The traditional recipe calls for toffee bits in the topping, which I sometimes add if I have them.  Leaving them out makes for no difference from my peeps.    I’ve adapted it for the chocolate peanut butter people (a/k/a US) and made a pumpkin spice version this year for Thanksgiving.  It’s ALL GOOD.  I call it crack for sugar addicts.

I’ve made it so much I have developed some adaptations to the procedure of the recipe.  Follow along and let’s make some crack!

First, the ingredients.  I am irritated when I have to scroll all the way down past all of the pictures to find out what I have to buy (or what I’m really looking for is do I have to go to the store for this or can I make it with what I have here).

For the bottom gooey layer:

  1. 1 butter cake mix
  2. 1 egg
  3. 1 stick butter, melted

For the top gooeyness:

  1. 8 oz. package cream cheese
  2. 16 oz. Confectioners Sugar
  3. 2 eggs, separated;
  4. 1 tsp. vanilla extract

 

The first thing I do (after spraying the baking dish with Pam) is to get out the cream cheese and put it in my pocket to start to soften. You may be one of those people who remembers to put things out an hour or so before you start to put everything together, but I’m not one of those people.  It’s cool.  Then melt the butter.  I like to put it in a small pan on the stove to melt, one stick at a time, but sometimes I’ll cut it up into tablespoons and put it in a glass measuring cup to melt in the microwave, at 15-20 seconds at a time.  Wait until the butter is melted, then empty the cake mix in your mixing bowl.  Start the mixer at low speed, and add the egg, immediately followed by the butter.   Increase the mixer speed to medium and mix until totally incorporated, scraping the sides of the bowl a time or two.   Empty the dough into the baking dish and spread until mostly flattened.  Set aside.

Now for the top gooey layer.  Place the stick of butter in your pan at melt.  Take the cream cheese out of your pocket and put in the mixing bowl.  I wash neither bowl nor beater for the filling because the bowl comes clean when you take out the dough and the beater MOSTLY clean.  I mean after I’ve scraped off the excess with a spoon and placed in my mouth.  So just take that cream cheese and place it right in that bowl and mix on high for a minute or two until it becomes soft.  The beauty of this time saving method is that the fast mixing does most of the softening.   Scrape the sides of the bowl to make sure it’s all soft, then add the confectioner’s sugar, starting to mix on low.  Increase the speed to medium when incorporated, and add the eggs.  Scrape again to get all the goo off the sides.  Mix until completely blended together and smooth.  Add the melted butter and vanilla and mix until smooth.  Pour over the dough.  Place in 350 oven for 40-50 minutes, depending on your oven.  It’s done when a toothpick comes out almost clean.  The top should be a golden brown but not dark.  I like to turn off the oven when almost done, leaving the cake in the oven to cool.  I find that this creates a wonderful chewy gooey crust around the edges and a smooth, creamy, yet dense center.  CRACK.

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