This has been my birthday cake request for as long as I can remember.
- Carbohydrate 71.0968533333333 g
- Cholesterol 222.842083333333 mg
- Fat 19.56262 g
- Fiber 0.46200001001358 g
- Protein 8.11427083333333 g
- Saturated Fat 8.38296816666667 g
- Serving Size 1 1 Serving (142g)
- Sodium 417.702158333333 mg
- Sugar 70.6348533233198 g
- Trans Fat 1.90885568333333 g
- Calories 486 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix cake mix, butter and egg with fork. Press into 9x13 cake pan. Set aside.
- Beat Confectioners sugar, cream cheese and eggs 5 minutes with mixer. Pour into pan over crust.
- Bake 30-40 minuters till lightly golden.
- Serve sprinkled with Confectioners sugar.
Stiff butter-and-cake-mix crusts require firm downward pressure to form an even base that prevents the fluid cream cheese layer from seeping to the bottom of the 9x13 inch pan during baking. Developed in the mid-century Midwest, this style relies on a dense, cookie-like foundation topped with an ultra-rich dairy mixture.
Achieving the Signature Texture
Whipping the confectioners sugar, cream cheese, and remaining eggs for a full five minutes incorporates sufficient air to create the distinct liquid-to-solid separation as it bakes at 350 degrees Fahrenheit. Beat until the mixture reaches a completely smooth ribbon state before pouring it over the uncooked base. Watch for the edges to turn lightly golden and pull slightly away from the metal sides of the baking dish, typically between 30 and 40 minutes, ensuring the center retains its characteristic density without overcooking.
- Ensure the cream cheese sits at room temperature for at least 45 minutes to prevent lumps in the mixer.
- Cool the baked cake completely on a wire rack for 2 hours before slicing to allow the center to set properly.
- Store leftovers covered in the refrigerator for up to 4 days due to the high dairy content.
