Friends and loved ones, my little cyber friend Margaret has made a gooey butter cake and it left her lonely on her birthday of all things. Who will testify that it’s worth another shot?
1 pkg plain yellow cake mix
1 stick butter
Put this in the Kitchenaid and beat it for 2 minutes until you can make it into a ball. Smoosh it into the bottom of a 9×13. Set aside.
8 oz. cream cheese at room temp
1 teaspoon real vanilla extract
(Do I need to remind anyone that imitation vanilla is made from wood pulp?)
1 stick butter, melted
3 3/4 cups confectioners’ sugar, sifted
Put the cream cheese in the Kitchenaid (no need to clean it) and beat it until fluffy. Add the eggs, vanilla and butter and beat. Add the sugar. Beat. Pour this unto the crust and spread it out.
Bake at 350 until it’s “well browned but the center still jiggles when you shake the pan, 45-47 minutes.” Cool 30 minutes.
With many apologies to Anne Byrn from her book The Cake Doctor, Workman Publishing 1999.