Gooey Butter Cakes
- 1 (18.25-ounce) box yellow cake mix
- 1 8-ounce package cream cheese, softened
- 1 egg
- 2 eggs
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon pure vanilla extract
- 1 16-ounce box confectioners' sugar (about 3 3/4 cups)
- 1/2 cup (1 stick) butter, melted
Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. The center should be a little gooey, so don't over bake. Remove from oven and cool completely.
LEMON GOOEY: Use a lemon cake mix in place of the yellow mix. Add juice of (about 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed as above.
PEANUT BUTTER GOOEY: Use a chocolate cake mix. Add 1 cup creamy peanut better and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 up chopped peanuts if you like. Proceed as directed above.
CHOCOLATE CHIP GOOEY: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chops and 1 cup chopped nute on top of filling. Proceed as directed above.