This delightful cake, a native of St. Louis, has something for every cake lover.  A bottom layer of textured cake and a top layer of soft cream cheese, eggs, vanilla, butter, and powdered sugar with the cake taken from the oven while still soft and jiggly. Hence, the name!

There are many variations on this old recipe and I tried several before I found the one I wanted to stick with.  The batter begins with a yellow cake mix so you know you have already saved some steps! Remember, one egg in the batter and two eggs in the gooey and you’re all set. There’s nothing that really takes away from the sweetness of this cake and it is every bit as rich as the name implies. Perfect with a cup of coffee and  conversation with a good friend.

Original Gooey Butter Cake

Ingredients

1-(18-1/4 oz) package Duncan Hines Supreme yellow cake mix
1 egg
1 stick butter, melted
1-(8 oz) package cream cheese, softened
2 eggs
1 tap. vanilla
1 additional stick butter, melted
1-(16 oz) box powdered sugar

Directions  Preheat oven to 350°.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and the butter and beat together. Next, add the powdered sugar and mix well until all lumps disappear. Spread over cake batter and bake for 35 to 40 minutes. Make sure not to over bake as you want the center soft and gooey.