A rich Butter Cake like Grandma use to buy from the German bakery.
|1 lb.||Betty Crocker Pound Cake Mix|
|4||Eggs, divided usage|
|1 lb.||Powdered Sugar, divided usage|
|8 ozs.||Cream Cheese, softened|
Set the Cream Cheese out to soften.
Preheat the oven to 350ºF.
Melt the Butter and mix well with the dry Betty Crocker Pound Cake Mix and 2 of the Eggs. Spread this mixture evenly in the bottom of a 13x9" pan, or two 8" square pans, or one 9" square pan and one loaf pan.
Reserve 1 or 2 Tablespoons of the Powdered Sugar. Whip the Cream Cheese and add the other 2 Eggs, one at a time, continuing to whip and scrape the sides of the bowl with a spatula between each addition. Scrape the sides of the bowl, add the Vanilla and beat it in well. Gradually add the remaining Powdered Sugar and blend it in well. Pour this mixture in the pan(s) evenly over the dough mixture.
Bake for 35 minutes. After removing from the oven, dust the top with the reserved powdered sugar. Serve warm or cooled.
For dividing over two pans, the batter mixture is approximately 2&3/4 cups and the cream cheese mixture is approximately 3&1/4 cups.
When I used two 8" square pans, I only baked it for 30 minutes.
Butter Pecan Pie - A combination of Gooey Butter Cake and Pecan Pie.
Source: My mother got this from a baker's wife while on jury duty with her.
Yield: 1 13x9" Pan
Nutrition Facts per Serving:
21g Fat (38.8% calories from fat)
0g Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
2 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.