I've discovered Gooey Butter Cake!

While flipping through a copy of Midwest Living magazine I came across an article on a salute to the Midwest's signature foods with a focus on its cakes.  The article featured cakes from all 12 Midwest states and Missouri was honored with the Gooey Butter Cake. This cake originated in the 1930s and according to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling. Did you know that other German Americans brought us many of the things we have in our everyday culture?  They established the first kindergartens in the U.S., introduced the Christmas tree tradition and originated the popular American food of hamburgers!  German Americans were also a driving force in the beer brewing industry such as Eberhard Anheuser and Adolphis Busch who started a small brewery in 1860 in St. Louis, Missouri!  Just a little trivia for you to know while you make your cake & eat it too!

Gooey Butter Cake

For the Crust:

1 package of yellow cake mix

1 stick butter, melted

1 egg

Preheat the oven to 350 degrees.  Prepare crust first.  In a large mixing bowl, combine the crust ingredients with a spoon until moist.  Transfer to a 13x9 ungreased pan and spread evenly over the bottom of the pan.  Set aside.

For the Filling:

8 oz cream cheese, room temp

2 eggs

1 tsp vanilla extract

1 stick butter, melted

1 lb box of powdered sugar (or 3 and 3/4 cups)

Next prepare the filling.  In the kitchen aid mixer (or bowl with handheld mixer) beat the cream cheese until fluffy.  Add the eggs, vanilla and melted butter and continue to mix.  Next add the powdered sugar one cup at a time until all sugar is mixed in.  Pour filling over crust and spread evenly with a spatula.  Bake the gooey butter cake for 40 to 45 minutes or until it is browned but the center still jiggles when the pan is shaken.  Cool for 30 minutes.  Sprinkle with additional powdered sugar.

I have also seen many recipes that use different cake mixes such as pumpkin or cherry.  There are some that add a layer of apple pie filling between the crust layer and filling layer or add cinnamon to the top.  I think the next time I make this I am going to add some hot fudge ice cream topping between the two layers.  A versatile recipe for flavors but mainly it is just delicious!!!  The kind where you politely cut a piece to eat and then proceed to eat it out of the pan with your fork!  Enjoy!