Mrs Knobbes Gooey Butter Cake Food

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

MRS. KNOBBES GOOEY BUTTER CAKE

Steps:

• Mix the cake mix with 1 egg and the butter and pat into a greased cake pan.
• Mix and pour the remaining ingredients over the cake.
• Bake at 350F for 35 minutes.
• Dust the top with powdered sugar.

ALMOND AMARETTO GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a 13 x 9 inch baking pan.
• To make the crust: Combine crust ingredients and mix well with an electric mixer on low speed, 1 1/2-2 minutes.
• Spray fingers with cooking spray and pat crust mixture into the pan; set aside.
• To make filling: in another bowl, beat the cream cheese until smooth.
• Add the eggs, almond extract, vanilla extract, amaretto, and butter; mix well.
• Add powdered sugar and mix well.
• Stir in the almonds.
• Pour the batter over the cake mixture.
• Bake for 40-50 minutes. (mine were done at 40 minutes).
• Cool on a wire rack for 1 hour.

ST. LOUIS GOOEY BUTTER CAKE

Steps:

• In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
• Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
• Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
• Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
• Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 40 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners' sugar for serving.

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!).

ELVIS' GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.
• Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350ºF. Grease a 9x13-inch baking pan.
• For cake, combine flour, baking powder, and salt in a medium bow. In a large bowl, whisk together sugar, melted butter, and egg. Add flour mixture and mix with a wooden spoon until dough is moist and crumbly. Spread dough evenly in a prepared pan.
• For topping, a in a medium bowl, beat cream cheese with an electric mixer until smooth. Beat in eggs and vanilla. Reserve 2 tbsp on confectioner's sugar. With beaters on low speed, mix remaining confectioner's sugar into cream cheese mixture. Mix in melted butter until fully blended.
• Pour topping over dough and spread it evenly with a rubber spatula. Bake for 40-45 min or until topis set with a nicely golden crust, but inside is still slightly gooey and soft. Remove from oven and cool completely. Cut into squares. Just before serving, sprinkle with reserved 2 tbsp confectioner's sugar.