Who really would have thought that I would have posted TWO RECIPES over the past two weeks that started with the words GOOEY BUTTER. Oh geez… I know.
While I truly believe that “life is so fabulous there’s no time for dessert,” I also know that there’s times when you need something sweet to celebrate a special occasion… and on those occasions, I usually volunteer to do some baking.
LaDawn and Dana had invited a group of us over for a Easter meal… and knowing that LaDawn is not a chocolate fan, Gooey Butter was my choice of cakes. Having just made the Gooey Butter Cookies for my Gramps the weekend before, I knew I loved the flavor of these treats and wanted to try it in cake version.
Since it was EASTER, it seemed like the right thing to do… and, I even found this super cute cake plate at Target on clearance. ANOTHER SIGN!
I also used this cake as an opportunity to try a new cake pan. The GBC (as I like to call it) is usually made in a 9 x 13 pan, but I thought for Easter, we needed something a little more cute. So, I went with a springform pan.
My first ever! Many times, people use these pans for cheesecake. As a non-cheesecake eater, I’ve never even tried them. So easy to use, and I love how the cake looked in the end!
I will admit that I found a LIGHTENED UP version of this cake after I made this one that called for Greek yogurt, reduced fat buttermilk, etc…. Had I found that recipe first, I would have gone for it since it was a healthier alternative. However, because I believe in full calorie disclosure, I calculated the nutritional information for the version I made at the very bottom… After I baked it, of course. Lessen learned, calculate first, bake second!
Alas… this recipe is a SERIOUS splurge, but incredibly delicious… and most people who tasted it made sounds like you’d see in What About Bob. A sign of a satisfied customer for sure… 🙂
Gooey Butter Cake
From the Fabulous Bride-to-Be Natalie
GOOEY BUTTER CAKE:
1 pkg. yellow cake mix
1 stick (1/2 c.) butter, room temperature
1 (8 oz.) pkg. reduced fat cream cheese, softened
1 (1 lb.) box confectioners’ sugar
1 tsp. vanilla
1. Preheat oven to 350 degrees.
2. Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Note: Mix the batter until it becomes creamy and past the crumbly state.
3. Pat into an ungreased 9 x 13 inch cake pan or a 9 inch springform pan with lightly greased sides.
4. Cream together cream cheese, 2 eggs, powdered sugar and vanilla.
5. Pour over cake mixture, spreading to the edges.
6. Bake at 350 degrees for 30 minutes for a 9 x 13 pan, and 45 minutes for a springform pan. Note: When you remove the cake from the oven, the top will be golden brown, but the layer beneath may seem runny still. This is okay! It’s EXACTLY as it should be.
7. Place the cake on a cooling rack, and remove the springform sides once it has cooled.
8. Cut the cake into small slices. Note: I cut the cake into quarters, and then each section into thirds. This was the perfect “bite” of something decadently sweet for our group.
Per 1/12th of cake:
CAL 409; CARB 70g; FAT 13g; SAT FAT 8g; PROT 4g; FIB 2g; SUG 53g
WW Points Plus: 11; WW Smart Points: 21
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