Try this Ooey Gooey Butter Cake recipe, or contribute your own.
- Carbohydrate 76.106325012691 g
- Cholesterol 3.276 mg
- Fat 9.89701000001274 g
- Fiber 0.903466686248779 g
- Protein 4.96566 g
- Saturated Fat 1.65327900000255 g
- Serving Size 1 1 Serving (133g)
- Sodium 582.622500000127 mg
- Sugar 75.2028583264422 g
- Trans Fat 0.530812999999744 g
- Calories 411 calories
Step-by-step
- Heat oven to 350 degrees. (I set my convection oven to 325)
- In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
- Spray 9-inch by 3-inch round cake pan or a 9x13 pan with baking spray or use a piece of parchment in the bottom of the pan.
- Press cake mixture into bottom of prepared pan and get as flat as possible.
- Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
- Add in powdered sugar 1 cup at a time (and on low speed) until all sugar has been added.
- Pour cream cheese mixture over cake mixture.
- Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
- Allow to cool before serving.
Limited counter space and a single stand mixer mean every baking project requires deliberate pacing, especially when mixing dense batter layers. This dessert relies on a heavy-duty freestanding mixer fitted with a paddle attachment to properly incorporate four cups of powdered sugar into softened cream cheese without forming lumps. Precision during the mixing phase dictates whether the final texture achieves the desired contrast between a firm crust and a soft, custard-like top.
- Bring the eight-ounce block of cream cheese to room temperature for exactly forty-minues before beating to ensure smooth incorporation with the eggs and melted butter.
- Incorporate the powdered sugar one cup at a time on low speed to prevent the fine particles from coating the kitchen surfaces.
- Monitor the oven closely between the thirty-five and forty-five minute mark, removing the pan immediately when the edges turn golden brown while the center retains a slight jiggle.
- Cool the dessert completely at room temperature before slicing to allow the rich dairy filling to set properly.
Adjusting quantities for smaller households requires scaling down proportionally, though baking times will decrease significantly in smaller vessels. Proper temperature control remains the primary factor for success regardless of batch size.
