Post by geekychickz on Aug 17, 2007 12:32:56 GMT -5
Its a southern thing the Midwest stole when they weren't looking.
Gooey Butter Cake - A St. Louis Treat
Preheated 35) degree oven
1/4 lb real butter, sweet
1/2 a box yellow cake mix w/o pudding. Just the cake mix. Don't actually try to make it into the cake. It can get very...messy...if you do.
2lbs powered sugar (and some extra for decoration)
3 eggs
1lb cream cheese
13X9 ungreased pan
a defibulator or trained CPR practictioner on stand by
Mix the powdered sugar, the cream cheese and 2 eggs in a blender or by a hand mixer. Do it a little at a time or it'll be too thick to stir w/o making a huge mess! Set this to the side.
Melt the butter in the 13X9 glass pan, being sure to coat the all the sides and bottom. (Tip: leave it on the oven that is preheating while you mix the gooey stuff. DONT HEAT GLASS PANS OVER OVEN FLAMES!!! If you have an electric oven, short time exposure to a small amount of heat shouldn't crack the pan...but remember that only special people like to eat large shards of glass in their cake.)
Mix 1 egg and the the 1/2 box of cake mix together. Make sure the egg is very well mixed and that none of the cake mix is left w/o a yellowish tinge.
Press the cake/egg mix into the bottom of the pan. Focus mainly on the bottom of the pan and only lightly coat the sides w/ the mix. The mix expands alot while cooking and most people won't waste precious room on it. It's just there to add structure to the gooey-ness.
Pour the gooey glop into the 13x9. Make sure it is spread as evenly as possible so that it cooks evenly.
Bake at 350 degrees for about 30-40 minutes, or until the top gets a light golden brown to it (light a lightly roasted marshmellow). Sprinkle w/ powder sugar if you like making a messy dessert topping that will ruin all those "Sunday Best" outfits people wear at easter.
I love that part. It's like bugs to a bug zapper...they know it's bad for them and it's going to end in disaster...but it's so good they can't resist it.
Refridgerate immediately! Don't eat right away! It'll be too soupy and you'll ruin the festive top! Keep in the fridge for at least 8 hours (overnight is best).
Pad your walls. Take out. Serve. Watch your friends and relatives become hyper active sugar activated squirrels that you contol with your sugary cake! and then watch them all get the heck out of your house and leave you alone as soon as the sugar coma hits them. <3
Don't serve to kids. don't tell kids you have it. Don't let them sense it in the house. They can sense fear. They can sense sugar. You are so screwed.
^_^ Anyways....New reader...read the archives in one sitting and thinking about doing it again just because it was so good the first time around! Figured the best way to introduce myself was a good family recipe. In St. Louis it's officially called "Gooey butter Cake." but it also goes by "Death by Sugar" and "The Dentist's Kids College Fund."
Enjoy!
Gooey Butter Cake - A St. Louis Treat
Preheated 35) degree oven
1/4 lb real butter, sweet
1/2 a box yellow cake mix w/o pudding. Just the cake mix. Don't actually try to make it into the cake. It can get very...messy...if you do.
2lbs powered sugar (and some extra for decoration)
3 eggs
1lb cream cheese
13X9 ungreased pan
a defibulator or trained CPR practictioner on stand by
Mix the powdered sugar, the cream cheese and 2 eggs in a blender or by a hand mixer. Do it a little at a time or it'll be too thick to stir w/o making a huge mess! Set this to the side.
Melt the butter in the 13X9 glass pan, being sure to coat the all the sides and bottom. (Tip: leave it on the oven that is preheating while you mix the gooey stuff. DONT HEAT GLASS PANS OVER OVEN FLAMES!!! If you have an electric oven, short time exposure to a small amount of heat shouldn't crack the pan...but remember that only special people like to eat large shards of glass in their cake.)
Mix 1 egg and the the 1/2 box of cake mix together. Make sure the egg is very well mixed and that none of the cake mix is left w/o a yellowish tinge.
Press the cake/egg mix into the bottom of the pan. Focus mainly on the bottom of the pan and only lightly coat the sides w/ the mix. The mix expands alot while cooking and most people won't waste precious room on it. It's just there to add structure to the gooey-ness.
Pour the gooey glop into the 13x9. Make sure it is spread as evenly as possible so that it cooks evenly.
Bake at 350 degrees for about 30-40 minutes, or until the top gets a light golden brown to it (light a lightly roasted marshmellow). Sprinkle w/ powder sugar if you like making a messy dessert topping that will ruin all those "Sunday Best" outfits people wear at easter.
I love that part. It's like bugs to a bug zapper...they know it's bad for them and it's going to end in disaster...but it's so good they can't resist it.Refridgerate immediately! Don't eat right away! It'll be too soupy and you'll ruin the festive top! Keep in the fridge for at least 8 hours (overnight is best).
Pad your walls. Take out. Serve. Watch your friends and relatives become hyper active sugar activated squirrels that you contol with your sugary cake! and then watch them all get the heck out of your house and leave you alone as soon as the sugar coma hits them. <3
Don't serve to kids. don't tell kids you have it. Don't let them sense it in the house. They can sense fear. They can sense sugar. You are so screwed.
^_^ Anyways....New reader...read the archives in one sitting and thinking about doing it again just because it was so good the first time around! Figured the best way to introduce myself was a good family recipe. In St. Louis it's officially called "Gooey butter Cake." but it also goes by "Death by Sugar" and "The Dentist's Kids College Fund."
Enjoy!
