Lonestar Ooey Gooey Butter Cake

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As I’ve said before, there are going to be some triumphs and some tragedies. Today, I think we have a little of both.

5 ingredients, 1 dessert recipe, 2 attempts…two totally different results…

Yes after the first version, I did some research and baked it again. Fortunately, I bought extra cream cheese and stockpile powdered sugar so I had plenty of ingredients for a second round. For those of you who don’t know me, buying cream cheese a BIG deal! I typically don’t buy anything that resembles cream cheese, sour cream or any other creamy gooshy ingredient. This time, however, I was craving this childhood favorite so decided to be adventurous. I even bought sour cream…

What is Ooey Gooey butter cake? An easy bar dessert made with a cake box, a stick of butter, a package of cream cheese, 1 lb. of powder sugar and eggs. If you don’t like super sugary desserts or are on a diet, stop now. This is not for you.

But if you’re like me and those ingredients make your mouth water, let’s press on.

Round one was following a recipe from the Miss America’s Outstanding Teen Cookbook that I thought was our family recipe. Wrong! Apparently, the original recipe was lost during one of the hurricane evacuations for the Houston area and the recipe that went to press was a copy paste job from another source. I followed the recipe to a T and came out with a dessert that was too soft and not the right flavor or consistency.

Recipe 1 – (Hint: Don’t use this one!)

1 yellow cake box

1 stick of butter, melted

1 – 8 oz. package of cream cheese

1 box of powdered sugar (I assumed this meant 1 lb.)

3 eggs

Instructions:

  1. Heat oven to 350 degrees.
  2. Mix together cake mix, melted butter and 1 egg until incorporated. Will be very thick.
  3. Using your hands press batter into an ungreased 9 x 13 pan.
  4. Beat together powdered sugar, cream cheese and 2 eggs on medium speed until well blended.
  5. Pour over “crust.”
  6. Bake at 350 degrees for 40 – 45 minutes until golden brown. The center may be runny but will set when it cools.

So I called my mom to find out what went wrong. Apparently the recipe left out 3 important things. The cake mix should be butter not yellow, the crust needs to be baked 5 minutes before adding the filling and the cake is done when a toothpick comes out 90% clean. So off I set on round two…

Recipe 2 –

1 butter recipe cake box

1 stick of butter, melted

1 – 8 oz. package of cream cheese (low fat, optional)

1 – 1 lb. box of powdered sugar (don’t measure, trust me)

3 eggs

Instructions:

  1. Heat oven to 350 degrees.
  2. Mix together cake mix, melted butter and 1 egg until incorporated. Will be very thick.
  3. Using your hands press batter into an ungreased 9 x 13 pan.
  4. Bake “crust” for 5 minutes.
  5. Beat together powdered sugar, cream cheese and 2 eggs on medium speed until well blended.
  6. Pour over “crust.”
  7. Bake at 350 degrees for 40 – 45 minutes until golden brown. Cake is done when a toothpick comes out 90% clean.
  8. Allow to cool before cutting.

Note: If using a dark pan, take 5 – 10 minutes off the cook time.

So I over baked it…it took nearly an hour to cook the first one so I went with 40 minutes and left it alone. I should have gone with my secret weapon, my nose. I can always tell when something is done by the way it smells. This time my nose said it was done around 35 – 36 minutes and I ignored it. As a result, the cake was overdone. The cake crust was dry and crumbled and the filling tasted more like custard than oo-ey gooey.

Good news is that I know what I did wrong and hopefully made the mistakes for you. Even with all my troubles, this recipe is super simple, very tasty and perfect for picnics, barbeques or after a hard day at the pool.

Now it’s time for a run to work off the 5 pieces I’ve eaten…

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Comments: 5

  1. answers yahoo June 27, 2011 at 6:35 pm Reply

    Wow Your site is of the chain

    • Vannee August 8, 2012 at 2:33 pm Reply

      My Grandma made the same recipe and I think it was a cook to taste dish she porued it over bread and we thought it was the greatest thing. I found several recipes by Googling and this one seems to be the closest:Ingredients:2 tblsp. flour2 tblsp. oil or bacon grease1 (8 oz.) can tomato sauce (Grandma used stewed tomatoes but mashed them up you could probably use the blender)3 tblsp. flour dissolved in a half cup of very hot water1/2 cup milksalt and pepper Directions:Pre-measure all ingredients and have at hand next to stove top. Heat the oil or bacon grease in a heavy skillet over medium heat. Thoroughly stir in the 2 tblsp. flour until all the bits of flour have been mixed into the oil. Continue to cook, stirring constantly, until the flour and oil form a thick fluffy paste, and stir constantly for about ten minutes (longer if you have more patience than I do 20 minutes makes a great roux). Be very careful not to burn it. If it smells scorched, start over! Very slowly pour the tomato sauce into the skillet, while still stirring. Simmer for a few minutes until this mixture begins to thicken and boil (keep it at a slow boil). Once it begins to boil, very slowly pour in the hot water/flour mixture, stirring constantly. Again let the mixture begin to thicken and boil. When it starts to boil, pour in the milk or buttermilk, stir thoroughly, season with salt and pepper, and let simmer for about five minutes, stirring almost constantly. If at any point the gravy gets too thick, thin out by adding a little hot water. Or, if you want it thicker, add a little more hot water/flour mixture.

      • Adamas October 20, 2012 at 1:23 am Reply

        Happy birthday Melissa! Hope it was a good one! I can tell the cake was a hit with you. Hopping from Pink Friday! And of cousre, hope you have a colorful week then bring in the colors to the Colorful Weekend link party I host every Saturday! Let’s make a rainbow of the colors that rock our week. Fun!

  2. Sharon Johnson August 16, 2012 at 1:25 am Reply

    A couple of little tidbits. First, I just discovered your Red, White and Blue site. Second, in re to this Ooey Gooey Butter Cake — my mother-in-law found this recipe in the Corpus Christi paper about 45 years ago. It was called Better Than Sex Cake. I have been making it forever. In addition to using the Butter Yellow cake mix, I have also used the Butter Chocolate cake mix. In re to the Little Smokies a la Papa Miller I came across a similar recipe in the early 70’s. Safeway was catering a lunch for a group that I belonged to and fixed something very similar to this. It only contained two ingredients besides the little sausages. Yellow mustard and seedless Blackberry Preserves. Just thought I would mention this since you said you weren’t sure of its origin.

  3. Aya October 17, 2012 at 5:40 pm Reply

    Excellent Site !

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