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Gooey Butter Cake
Submitted by sarahh on June 03, 2008 at 6:20 pmThe original recipe called for a cake mix for the dry ingredients. I adapted mine to use my own dry ingredients. I think it makes a better cake.
1 3/4 cup flour
1 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, melted
1 egg, lightly beaten
8 oz. cream cheese, regular or 1/3 less fat
2 eggs
3 cups powdered sugar
Extra 1 tablespoon powdered sugar for sprinklingPreheat oven to 350 degrees.
Mix first four ingredients together. Stir in melted butter and egg. Press into a 9 by 13 pan and set aside.
In same bowl, beat cream cheese until fluffy. Beat in eggs. Beat in powdered sugar. Pour over the crust.
Sprinkle with powdered sugar (you are going for a few "clumps" of powdered sugar here, not an even coating on top)
Bake 30-35 minutes, until edges are just golden. Center will be soft. Cool completely before cutting.
To make as cupcakes:
Crust:
3/4 cup plus 2 tablespoons flour
1/2 cup sugar
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1 eggFilling:
4 oz. cream cheese
1 egg
1 1/2 cup powdered sugar
Extra teaspoon powdered sugarMix dry ingredients together. Stir in melted butter and egg. Press into 9" square pan.
Beat cream cheese until fluffy. Beat in egg. Beat in powdered sugar. Pour over crust and sprinkle with powdered sugar.Bake 25-30 minutes, until edges are just golden. Center will still be soft. Cool completely before cutting.
These are good for taking places. No cutting and serving. And people are always impressed.
A full recipe makes 24, a half makes 12.Preheat oven to 350 degrees. Press a scant 1/8 cup crust in each of 24 standard muffin cups. Divide topping evenly among cups. Sprinkle with powdered sugar. Bake 15 minutes, or slightly less. Cool in pans before unmolding or they will fall apart.
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