Just saw this in a newsletter this a.m. - oh my, it just sounds so goopy and good - have to shop this morning, so may pick up a cake mix and go for it. (Sorry Daphne, couldn't resist posting another da-- dessert 
)
St. Louis-Style Butter Cake Recipe or St. Louis-Style Gooey Butter Cake
Recipe By :By David Rosengarten
For the crust:
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix -- (118.25 ounce)
4 ounces butter -- melted and cooled (plus extra for greasing)
2 eggs
For the gooey batter:
8 oz. cream cheese -- softened
16 ounces confectioner's (or 10X) sugar
2 eggs
1. Prepare the crust: Grease a 9" x 13 1/2" Pyrex glass baking dish with extra butter.
2. Combine crust ingredients in a mixer (like a Kitchen-Aid), and mix on medium speed until crust starts to pull away from the sides of the bowl.
3. With a plastic spatula, spread the crust mixture evenly over the bottom of the Pyrex pan.
4. Pre-heat oven to 350 degrees.
5. Prepare the gooey batter. Using the Kitchen-Aid once again, beat cream cheese and sugar until it is light and fluffy, scraping the sides often. The mixture should look like icing.
6. Add eggs one at a time, scraping the bowl after each egg. The mixture should be smooth, lump-free.
7. Pour the batter over the crust, and bake the cake at 350 degrees for 45 minutes. Remove from oven. There should be the slightest jiggle in the very center of the cake when it is done. Cool to room temperature and serve.
Serves 8-12.
Description:
"Nutritional honor runs rampant these days-to the point of making me want to let my fat-soaked, sugar-sprinkled hair down at every opportunity! So, with your permission, I pay homage to a little-known St. Louis dessert that pre-dates the Food Police: a
goo"
NOTES : It's time to live a little. The following recipe is from Picasso's Pizzeria, a great restaurant in Jacksonville, Florida. It's owned by a St. Louis emigré who never forgot his roots.
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Of course I'm only having to make this to test for the pre-4th party and what desserts I'm going to serve...
)St. Louis-Style Butter Cake Recipe or St. Louis-Style Gooey Butter Cake
Recipe By :By David Rosengarten
For the crust:
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix -- (118.25 ounce)
4 ounces butter -- melted and cooled (plus extra for greasing)
2 eggs
For the gooey batter:
8 oz. cream cheese -- softened
16 ounces confectioner's (or 10X) sugar
2 eggs
1. Prepare the crust: Grease a 9" x 13 1/2" Pyrex glass baking dish with extra butter.
2. Combine crust ingredients in a mixer (like a Kitchen-Aid), and mix on medium speed until crust starts to pull away from the sides of the bowl.
3. With a plastic spatula, spread the crust mixture evenly over the bottom of the Pyrex pan.
4. Pre-heat oven to 350 degrees.
5. Prepare the gooey batter. Using the Kitchen-Aid once again, beat cream cheese and sugar until it is light and fluffy, scraping the sides often. The mixture should look like icing.
6. Add eggs one at a time, scraping the bowl after each egg. The mixture should be smooth, lump-free.
7. Pour the batter over the crust, and bake the cake at 350 degrees for 45 minutes. Remove from oven. There should be the slightest jiggle in the very center of the cake when it is done. Cool to room temperature and serve.
Serves 8-12.
Description:
"Nutritional honor runs rampant these days-to the point of making me want to let my fat-soaked, sugar-sprinkled hair down at every opportunity! So, with your permission, I pay homage to a little-known St. Louis dessert that pre-dates the Food Police: a
goo"
NOTES : It's time to live a little. The following recipe is from Picasso's Pizzeria, a great restaurant in Jacksonville, Florida. It's owned by a St. Louis emigré who never forgot his roots.
-------
Of course I'm only having to make this to test for the pre-4th party and what desserts I'm going to serve...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
