OOEY GOOEY BUTTERCAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
- For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
- Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.
OOEY GOOEY BUTTER CAKE
Our version of this St. Louis classic is flavored with vanilla bean paste and nutmeg and comes together in just a few minutes. It definitely lives up to its name -- it's buttery and gooey, with a crisp cake-mix crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
CONFETTI GOOEY BUTTER CAKE
The St. Louis favorite -- made from cake mix with a ooey cream cheese filling -- gets a colorful birthday blast of sprinkles.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
- Combine the cake mix, vanilla and egg whites in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the 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 and egg whites and beat until smooth. Add the 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. Stir in the sprinkles. 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 on a rack. Dust with confectioners' sugar and a scattering of sprinkles. To serve, cut into squares and top each serving with a scoop of ice cream.
OOEY GOOEY BUTTER CAKE
This is amazingly sweet and way too tempting to resist!
Provided by Lacey
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
- Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
- Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g
OOIE GOOEY BUTTER CAKE AKA FRIENDSHIP CAKE
When I was a little girl, my best friends mom use to make this cake. I would eat so much of it I would make myself sick. This cake is just like its title, Ooie Gooey. People have a tendency to cook this cake too long so make sure you dont over cook.
Provided by shavonritter
Categories Quick Breads
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 9"x13" pan.
- In a large mixing bowl, hand mix 1 box Yellow Cake Mix, 1 stick (1/2 cup) melted butter and 1 Egg.
- Pat/spread the mixture in the bottom of the greased 9"x13" pan. Set aside.
- In a large mixing bowl combine the remaining ingredients and beat for approximately 4 minutes until mixture is smooth.
- Pour mixture evenly over spread and bake for 35 minutes.
- DO NOT OVERBAKE. Cake should be golden brown around the edges and somewhat gooey in the center.
Nutrition Facts : Calories 551.7, Fat 28.1, SaturatedFat 15, Cholesterol 115.2, Sodium 462.2, Carbohydrate 71.5, Fiber 0.5, Sugar 55.6, Protein 5
OOEY GOOEY BUTTER CAKE
Truly addictive dessert with the best flavor. My mother got the recipe about 20 years ago from another woman at a potluck picnic. She actually carried copies of the recipe with her because so many people always ask for it!
Provided by Ann B
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 489.1, Fat 26.8, SaturatedFat 10.2, Cholesterol 88.5, Sodium 426.4, Carbohydrate 59, Fiber 1.3, Sugar 42.6, Protein 5.5
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OOEY GOOEY BUTTER CAKE RECIPE | BON APPéTIT
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- Using an electric mixer (or stand mixer fitted with the paddle attachment) on medium speed, beat granulated sugar, butter, and salt in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 3 minutes. Beat in egg. Reduce mixer speed to low and gradually beat in flour. Add corn syrup, milk, and vanilla and beat on low speed, scraping down sides, until combined and no streaks of syrup remain.
- Preheat oven to 350°. Butter a 13x9" pan. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat granulated sugar, brown sugar, and remaining ¾ cup butter in a large bowl, scraping down sides, until well combined (butter does not need to be fluffy), about 3 minutes. Beat in eggs one at a time until incorporated (mixture will look loose and broken, that’s okay), then beat in vanilla. Reduce mixer speed to low and gradually beat in dry ingredients in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan, smoothing top with a spatula (if you have an offset spatula, use it!). Dollop goo over batter. Using spatula, gently and evenly spread goo over entire surface.
- Bake cake until browned, edges begin to pull away from pan, and middle is slightly wobbly, 45–55 minutes (cake will appear to boil at about 30 minutes, but don’t be frightened; keep baking!). When fully baked, it will look like the surface of the moon, with craters and valleys of goo and mountains of cake. Let cool 1 hour in pan, then dust with powdered sugar.
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