Treat of the Week: Gooey Butter Cake

Paula Deen's Gooey Butter Cake

Made by Jillian Block

Cake:

1 box (18.25 ounce box) yellow cake mix

1 large egg

8 tablespoons (1 stick) butter, melted

Filling:

1 package (8 ounces) cream cheese, room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

1 box (16 ounces) confectioners' sugar

Directions:

1) Preheat oven to 350 degrees.

2) Grease a 13 x 9 inch pan.

3) Cake: Place cake mix, egg, and butter (melted, but not hot) in a large bowl. Mix well using a large spoon. Scrape batter into the prepared pan and smooth out.

4) Filling: Using an electric mixer with a paddle attachment beat cream cheese at medium speed until smooth. Add eggs and vanilla and beat well. Add melted butter and beat. Slowly add confectioner's sugar, 1/4 cup at a time, and beat between each addition. Using a spatula, spread filling over cake mixture.

5) Bake for 40-50 minutes. You want center to be a little gooey. When you stick a toothpick in the center it should come out with a few wet crumbs.

Voila! Delicious.