Experimental

Gooey Butter Cake

Ingredients

Cake base:

• 1 1/3 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

Gooey layer:

• 1 (8 ounce) package cream cheese, room temperature
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar
• Powdered sugar, for dusting the top

Directions

1. Preheat the oven to 350°F. Lightly grease a 13x9 inch baking dish.
2. Make the cake base: in a large mixing bowl, combine the flour, sugar, softened butter, baking powder, salt, milk, egg, and vanilla. Beat with an electric mixer on low speed for 30 seconds, then on high speed for 3 minutes. Press the mixture evenly onto the bottom of the prepared dish.
3. Make the gooey layer: in a medium bowl, beat the cream cheese until creamy, then add the 2 eggs and vanilla. Blend in the powdered sugar until well mixed. Pour over the cake base.
4. Bake 30 to 40 minutes, or until the cake is nearly firm when you shake it. You want the center to be a little gooey, so do not overcook. Cool in the pan on a wire rack.
5. When cool, remove to a serving plate and sprinkle with powdered sugar.

Notes

• If making ahead, refrigerate in an airtight container up to one day.
• The homemade cake base is slightly less dense than the boxed mix version, but still a good foundation for the gooey topping.
• Press the base mixture firmly and evenly into the pan for best results.
• Don't skip letting the cream cheese come to room temperature. It makes mixing much easier.