Marble Gooey Butter Cake Food

GOOEY BUTTER CAKE

Steps:

• Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside.
• Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes.
• Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.
• Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined.
• Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners' sugar and serving.

OOEY GOOEY BUTTER CAKE

Steps:

• Mix cake mix, melted butter and one egg.
• Add pecans to bottom layer.
• Pat into 13x9 inch pan.
• In a separate bowl beat cheese until fluffy.
• Add 2 remaining eggs to cheese and mix well.
• Add powdered sugar and beat until lumps are gone.
• Pour this mixture over cake in pan.
• bake at 350 for 30-45 minutes or until topping is golden.
• Allow to cool somewhat to set topping (slides off when warm).

ST. LOUIS STYLE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350.
• Lightly grease (or spray with Pam) one deep 9x13 rectangular cake pan. I would suggest a 4 in deep pan, as the cake rises when it is cooking, but a oven-safe disposable coffee cake pan from the grocery store would work fine too.
• Melt butter. I do this by heating the the microwave on low power for 30 seconds.
• Empty cake mix into a large bowl.
• Stir melted butter, along with ONE egg, into the cake mix.
• PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, but pressing with clean fingers will do the trick as well.
• In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.
• Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.
• Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.
• Place a large cookie sheet on the rack below the cake. Sometimes when you use a cake pan with less depth, the cake bubbles and spills over. The cookie sheet will spare your oven! Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!
• Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Refrigeration is optional. I personally like it at room temperature.
• Dust the top with confectioners' sugar.
• Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers! (Cake should be gooey underneath the sugar "crust", so don't over bake!).

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

GOOEY BUTTER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
• Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
• In a mixing bowl, mix together dry cake mix, egg and melted butter. Beat until well combined. Your batter will be thick.
• Spread batter evenly on the bottom of baking dish. Set aside.
• Beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.
• Remove 1 cup of cream cheese mixture. Set aside.
• Spread remainder of cream cheese mixture over cake batter base.
• In your microwave or in a saucepan, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.
• Spoon dollops of chocolate cream mixture on top of plain cream cheese batter.Swirl carefully with a butter knife, creating a marble effect.
• Bake for 45 minutes. Don't let cake bake too long..it should be soft.
• Let cake cool completely before cutting.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 and set aside a 13 x 9 pan, ungreased.
• For the crust, place the cake mix, melted butter and egg in a mixing bowl. Blend on low for 2 minutes. The batter should come together in a ball. Pat the batter evenly over the bottom of the 13 x 9 pan. Set aside.
• For the filling, place the cream cheese in the same mixing bowl and blend on low until fluffy. Add the eggs, vanilla and melted butter and beat on medium for 1 minute. Add the confectioners sugar and beat until this is well incorporated. Place the chocolate chips in a small saucepan over low heat (or you can microwave them, too) and cook, stirring until the chips are melted. Measure out 1 cup of the cream cheese filling and fold it into the chocolate mixture, stirring so the batter becomes well blended and all one color. Set aside.
• Pour the remaining filling onto the crust and spread with spatula so that the filling covers the entire surface. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect. Be careful not to cut through the crust.
• Bake 45-47 minutes. Remove the pan and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

GOOEY BUTTER CAKE BROWNIES

Steps:

• Equipment:.
• 9x9 baking dish.
• Stand mixer.
• Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
• Prepare fudge brownie batter according to package instructions and bake for 20 minutes. In a medium bowl, whisk to combine flour, baking powder and salt. In a separate bowl or measuring cup, whisk to combine milk and sour cream.
• To make the butter cake batter, in the bowl of a stand mixer with paddle attachment, beat to combine butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Add 2 eggs, one at a time, and beat until combined. Reduce speed to low and add flour and milk in 3 additions, beginning and ending with the flour; set batter aside.
• To make gooey topping, beat the cream cheese until smooth, then beat in 2 eggs, confectioner's sugar and lemon juice until smooth and well combined.
• Spoon the butter cake batter onto the brownie and use a small offset spatula to spread evenly over the brownies. Pour gooey topping over the batter and smooth into an even layer. Bake for 45-50 minutes until topping baked through but still soft when tested with a cake tester or toothpick.
• Let cool, then dust top with confectioner's sugar. Cut into squares to serve.

MARBLE CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour a 9 inch round cake tin.
• Beat eggs and sugar together until double in volume.
• Add the flour slowly,then the butter and baking powder last, mixing shortly.
• Divide the batter into two.
• Put the grated chocolate and the cocoa powder(mixed into a paste with the milk) in one half and mix well.
• Alternately pour layers of both batters into the cake pan.
• Twirl a long thin knife through the batter to give it the marbled effect. Bake for 50 minutes. Enjoy!

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Steps:

• Place a rack in center of oven and preheat to 350 degrees.
• For the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
• Pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
• For the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
• Add eggs, vanilla and melted butter beating on medium speed for 1 minute.
• Slowly add the confectioners sugar until well blended. Beat 1 minute more.
• Reserve 1 cup of cheese mixture. Spread remaining mixture over the crust, smoothing till even.
• Melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
• Stir the chocolate (still hot) with the reserved cheese filling until well blended.
• Spoon chocolate over filling in pan and swirl with a knife for marbling effect.
• Bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
• Remove pan and cool at least 30 minutes. before cutting into bars. Store 4 days on counter, or 1 week in refrigerator. This can also be frozen up to 6 months.