Gooey Butter Cake (lemon)

Cheers

Yummy & thanks for the recipe. I am sure they taste wonderful in a melt-in-your-mouth kind of way!:)

September 16, 2014

Looks yummy, but I wonder how you could convert to raspberry. Love that you include the recipes. Thx.

September 16, 2014

Timex, I love this picture, and you included the recipe! I am with joyce below! I want a piece, but not with coffee, I don't drink it. But, I eat anything gooey & buttery! You are torturing me missey! What happened to your scratch-a-monitor?

September 16, 2014

Mmm, mmm good!! I want a piece with my coffee right now :)

September 16, 2014

Gooey Butter Cake (lemon)

Basic Recipe for Gooey Butter Cake - (AND Lemon)
BASE: 1 - 18.25 oz. box of yellow cake mix (lemon mix if making lemon flavor)
1 egg, 1/2 cup (one stick) butter, melted (For lemon add fresh rind from 1/2 lemon to base)
FILLING: 1- 8 oz. package of cream cheese softened, 2 eggs, 1 teaspoon vanilla, (For lemon add juice of 1 lemon & rind from 1/2 lemon), 3 1/2 cups confectioners' sugar, 1/2 cup (one stick) butter, melted.
BASE DIRECTIONS: Combine cake mix, egg, & butter in a mixer (& rind if making lemon) electric mixer. Pat into a lightly greased 9 x 13 x 2 pan. This will be like a paste of sorts and will act as a crust. Set aside.
FILLING DIRECTIONS: Using an electric mixer, beat cream cheese until smooth, add eggs & vanilla. Dump in confectioners' sugar & beat well (for lemon add juice of 1 lemon & rind from 1/2 lemon). Reduce speed of mixer & add butter slowly. Mix well. Pour onto cake mixture and spread evenly. Bake at 350* for 40 - 50 minutes. It should remain a little gooey in the center. Cool completely & cut into squares. These are rich (hence the TWO sticks of butter) so it should yield 20 - 24 bars.