Friday, November 15, 2013

Gooey Cake

I love chocolate!

Really I do.  Except for those times that come up now and then when the mere thought of chocolate makes me want to gag.  That was tonight.  So for dessert I made a Gooey Cake.

Gooey Cake is also known as Paula Deen's Gooey Butter Cake (surprising since in her heyday she was the queen of butter and this recipe calls for only a modest single cube) and Chess Squares (no clue where that name comes from) and Texas Gold (maybe because most recipes start with a yellow cake mix?) and maybe a few dozen other things.  My point is that there are already dozens of posts on blogs and cooking websites about making this cake and so I'm not going to do step by step instructions.

Just show you a couple of pictures.  After all, I do want you to be tempted...  And I'm going to tell you that it is delicious!  And very gooey.

Perfect for a cold autumn evening!

And I'll give you the very very simple recipe.

Before we get started, you can choose any flavor of cake mix you want to use.  Yellow seems to be pretty traditional, but white works.  So does vanilla, lemon, strawberry, orange or even chocolate.  I used a white cake mix this time.

So... here we go.  Let's make some cake!

Gooey Cake

1 Cake mix
1 cube of melted butter (not margarine)
1 egg

Mix together to form a soft dough and press into the bottom of a lightly greased 9x13 baking pan.  Fingers work great to press it into place.

Beat together until well blended:
8 oz cream cheese, softened and broken into small pieces
2 eggs
4 cups of powdered sugar
(add up to 2Tbl of cocoa powder if you are making a chocolate cake)

Pour over the top of the cake mix dough and bake at 300F for 45-50 minutes or until just set in the middle.  I tend to over bake... and it's still tastey, just not so gooey.  Let cool before cutting.  Enjoy!

Like I said, I used a white cake mix.  And while it is yummy all on its own, it would be even better with some sweetened sliced strawberries over the top or even drizzled with chocolate syrup.

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