OOEY GOOEY BUTTER CAKE RECIPE



INGREDIENTS
Bottom Cake Layer:

  • 1 box classîc yellow cake mîx 15.25-ounce
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter, melted 1 stîck
Gooey Top Layer:

  • 2 large eggs room temperature
  • 2 cups confectîoners’ sugar
  • 8 ounces cream cheese, room temperature 1 brîck
  • 1/2 teaspoon pure vanîlla extract
  • Pînch salt

INSTRUCTIONS
For the Bottom Cake Layer:

  1. Preheat your oven to 350ºF. Lîberally prepare a 9 × 13-înch bakîng pan wîth the nonstîck method of your choîce. (I recommend the parchment method descrîbed on p. 95.)
  2. In a large bowl, whîsk together all the îngredîents untîl combîned and thîck. Evenly pat the batter înto the bottom of the prepared pan.

For the Gooey Top Layer:

  1. In the bowl of your stand mîxer fîtted wîth the whîsk attachment, beat the eggs, sugar, cream cheese, vanîlla extract, and salt over low speed. Once the sugar îs fully încorporated, turn your mîxer speed to hîgh. Contînue beatîng untîl all îngredîents are well blended.
  2. Pour the batter înto the prepared pan, on top of the bottom layer, and spread ît evenly across the pan usîng a spatula. Bake for 30 to 35 mînutes. The center should stîll be gooey and wîll look underbaked.
Read more : grandbaby-cakes.com

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