My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, November 19, 2014

"St. Louie" Gooey Butter Cake

Named one of St. Louis' "most popular, quirky foods," this cake is sure to "wow the crowd." It's a delicious, moist dessert cake that originated in St. Louis back in the 1930s and was supposedly created by accident. Get the story here. This cake is rich, tasty and a little don't say I didn't warn you! Click HERE for the link to the strawberry gooey butter cookies recipe.
{ Prep Time: 15 mins / Cooking Time: 45 mins / Difficulty: Easy / Yields: 12 servings }

(For the Cake)
1 (18oz) box yellow cake mix
1 egg, at room temperature
8 Tbsp unsalted butter, melted

(For the Filling)
1 (8 oz) package light cream cheese, softened
2 eggs, at room temperature
1 tsp vanilla extract
8 Tbsp unsalted butter, melted
2 cups (16 oz) powdered sugar (+ a little extra for dusting)

1. Preheat oven to 350 degrees. Grease 9x13" pan with cooking spray, then set aside.
2. Cream 1 stick of butter (8 Tbsp) in a large mixing bowl, then add the cake mix and egg; beat well. Press the mixture into your prepared dish.
3. In another large bowl, beat the cream cheese at medium speed until smooth. Add the eggs, vanilla and butter; beat well.
3. Next add the powdered sugar; mix well. Slowly (*and carefully) spread the mixture over the bottom layer of the cake.
4. Bake cake for 45-50 mins. Center of cake should still be a little gooey, but edges and top of cake should be light brown. (See photos above)
5. Remove from oven and lightly dust with powdered sugar.
6. Best if served warm! Enjoy ;-D 

Recipe borrowed from my mama's cookbook, "From My Kitchen, With Love"

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