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Gooey Butter Cake III
SUBMITTED BY:
Barbara
PHOTO BY:
Truffles
"This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make."
RECIPE RATING:
Read Reviews
(78)
Review/Rate This Recipe
Original recipe yield 1 - 9 x 13 inch cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
2 eggs
1 teaspoon vanilla extract
4 cups confectioners' sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.
Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
Bake for 40 to 45 minutes. Cool.
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REVIEWS
Reviewed on Nov. 2, 2007 by
Pamcastle
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Pamcastle
Nov. 2, 2007
Oh Yeah! I know I have died and gone to heaven with this Cake. Absolutely the best cake and I know that my co-workers will simply rave about this cake. You simply cannot appreciate how good this cake is if you skimp on the recipe. Yes, it is very rich but oooooooooohhhhh sssssoooooooo good! At 350 Degrees Baked for 35 minutes. The crust around the edges is just right. I just love this recipe and plan on making this cake again and again. This is absolutely a KEEPER! I will certainly be adding a photo of this masterpiece of a RECIPE!
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8 users found this review helpful
Oh Yeah! I know I have died and gone to heaven with this Cake. Absolutely the best cake and I...
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Reviewed on Nov. 26, 2006 by
MRSKJS
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MRSKJS
Nov. 26, 2006
Excellent! It brought back memories of growing up in St. Louis and having Gooey Butter cake on weekend mornings. I served it at a gathering for some of my east coast friends who had never heard of it, and I think they are now hooked! I did cut back on the powedered sugar since the recipe is already quite sweet.
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8 users found this review helpful
Excellent! It brought back memories of growing up in St. Louis and having Gooey Butter cake on...
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Reviewed on Dec. 24, 2004 by
OKWEBMOM
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OKWEBMOM
Dec. 24, 2004
WE HAVE MADE THIS RECIPE SINCE THE EARLY 80'S. IT IS ALWAYS A BIG HIT. FOR A DIFFERENT TASTE YOU CAN ADD COCONUT AND/OR CHOPPED PECANS TO THE "CRUST" MIXTURE. THIS CAKE IS MUCH BETTER IF ALLOWED TO SIT FOR 24 HOURS BEFORE CUTTING. THE FLAVOR SEEMS TO INTENSIFY OVER TIME. DON'T EXPECT ANY LEFTOVERS!
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7 users found this review helpful
WE HAVE MADE THIS RECIPE SINCE THE EARLY 80'S. IT IS ALWAYS A BIG HIT. FOR A DIFFERENT TASTE...
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Reviewed on Nov. 7, 2002 by
FOODWIZ
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FOODWIZ
Nov. 7, 2002
I have looked for this recipe for ages! WONDERFUL! My husband took one taste and almost died of happiness! It's like a cross between cheesecake and moist cake. If you want to cut the sweet a bit, do what I do - five minutes before it's done, gently place some pecan halves on top of the cake and finish baking. The pecans get toasty and crunchy, and it's a nice addition. If you want it super-sweet, then dust with additional powdered sugar. THANKS FOR THE RECIPE!
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6 users found this review helpful
I have looked for this recipe for ages! WONDERFUL! My husband took one taste and almost died...
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Reviewed on Apr. 1, 2008 by
Sheri O.
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Sheri O.
Apr. 1, 2008
Delicious! Helpful tip: others complained about the difficulty of getting the dough into the pan - just mix it all in the pan and it spreads easily.
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5 users found this review helpful
Delicious! Helpful tip: others complained about the difficulty of getting the dough into...
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Reviewed on Feb. 25, 2008 by
Nikki The Great
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Nikki The Great
Feb. 25, 2008
It was very Gooey, But perfect. I did like Cookies suggested and turned the oven down to 325 since i was using a non stick pan and it is wonderful.
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5 users found this review helpful
It was very Gooey, But perfect. I did like Cookies suggested and turned the oven down to 325...
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Reviewed on Jan. 31, 2004 by
TwoDCsPlus1
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TwoDCsPlus1
Jan. 31, 2004
I have tried other recipes for this same "cake" on this website, and this is by FAR the best one! Make sure to put them in the fridge before you eat them . . . they're even better cold!
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5 users found this review helpful
I have tried other recipes for this same "cake" on this website, and this is by FAR the best...
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Reviewed on Jan. 22, 2008 by ASHLYNGRAE
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ASHLYNGRAE
Jan. 22, 2008
This is by far the best version! ANd, it is better to use golden yellow cake mix than a butter yellow cake mix!!!!
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4 users found this review helpful
This is by far the best version! ANd, it is better to use golden yellow cake mix than a...
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Reviewed on Jan. 31, 2004 by HILARY2000
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HILARY2000
Jan. 31, 2004
This was an EXCELLENT recipe! It's very sweet and rich, though (almost makes your tummy hurt!). I was happy that it didn't taste overly cheesecake-ish. Yum!
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4 users found this review helpful
This was an EXCELLENT recipe! It's very sweet and rich, though (almost makes your tummy...
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Reviewed on Aug. 28, 2003 by Laura
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Laura
Aug. 28, 2003
Beware if you don't like really sweet things! I thought it was an awful lot of sugar when I was making them, and I was right. I brought them to work, and after eating them, we re-named them "sugar bars". If I make them again, I will use a lemon cake mix to help cut the sweetness and use half the amount of sugar.
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4 users found this review helpful
Beware if you don't like really sweet things! I thought it was an awful lot of sugar when I...
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