Gooey Butter Cake
By Sally Landy
Sally Landy is what my family refers to as a BSB, which stands for "Bible Study Buddy". We have been in a scripture study group (The Cornerstone) for nearly 20 years. Sally is abundant in spirit and wonderfully creative. So you can imaging how excited I was to see her name along side the runner up winning recipe in the Ladue News Gooey Butter Cake Contest! I made the recipe immediately after seeing the magazine article and, oh my goodness, it is fabulous! As you may expect, it is very rich, so I cut the pieces very small and place in cupcake holders. That way, they can be conveniently scarfed down by your delighted guests!
Be on the lookout for more fabulous recipes from Sally and other BSB's (such as Pat Gate's amazing carrot cake!). They are heavenly!
Meanwhile, enjoy this award-winner!
Gooey Butter Cake
By Sally Landy
Crust
1 yellow cake mix,
1 egg and
1 stick of butter ,
melted
With an electric
mixer, blend above ingredients and Spread in a greased 13 x 9 pan.
Filling
1 - 8 oz Cream
Cheese, - softened
2 eggs
1 TBL vanilla extract
1 box of powdered
sugar (I believe a box is 16 oz, which would be half a 2 lb. bag or 33/4 cups).
1 stick butter,
melted
1 cup white chocolate
chips
Beat together cream
cheese and eggs until well blended. Beat
in vanilla until smooth. Then add
powdered sugar and mix well. On a low
speed, slowly add melted butter , mix well.
After beating this mixture well,
stir in chips by hand.
Spread on top of the
cake mix mixture in the pan.
Bake at 350 degrees for 40 -50 minutes. Keep an eye on it. It may not take 40 minutes to brown and have a toothpick come
out cleanly.
When it has had a chance to cool down a bit,
sprinkle a light of powdered sugar to finish.
I received this cool covered cake plate as a gift (Crate & Barrel). I use it to store my pastries. They stay fresh and yet you can see what you have in inventory!
No comments:
Post a Comment