Gooey Butter Cake Ala St. Louis Mo Recipe




Recipe Categories:
Cake; Dessert


You are viewing:
Gooey Butter Cake Ala St. Louis Mo Recipe


 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault



 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.





 




Gooey Butter Cake Ala St. Louis Mo

 

Ingredients

1 van geffen vghc42a
1 box yellow cake mix used dry
1 (18 ounces)
1/4 lb butter, melt -- cool
2 eggs -- slightly beaten
1 filling
1 package cream cheese -- (8 ounces)
1 soft
1 lb powdered sugar
1 1/2 tsp vanilla



 

Preparation

CAKE-Blend cake mix, butter and eggs together well in medium mixing
bowl until crumbly but moist. Pat mixture evenly over bottom of Pam
sprayed jelly roll pan. Pat it lightly but evenly. Set aside while
you preheat oven to 350~ and prepare the filling. FILLING-Combine
cream cheese, sugar and vanilla well in 2-qt bowl, beating with mixer
on medium speeduntil smooth. (About 5 minutes beating time). Pour
over cake mix layer. Place on center rack of oven and bake at 350~,
about 30 to 35 minutes or until golden brown and top looks like a
nicely baked cheesecake would. Cool in pan on rack 1 hour. Cut into
neat serving squares and refrigerate, covered in plastic wrap to
serve within a few days. Does NOT freeze well. Source: Gloria
Pitzer's Mostly 4-Ingredient Recipes.

Recipe By :

 

 

Servings: 8