Recipe by MARBALET
"This is a very rich, sweet, gooey, buttery cake. I store leftovers in the refrigerator and they taste just like cheesecake! Yummy!"
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1 (18.25 ounce) package
yellow cake mix
cream cheese, softened
1 (16 ounce) package
confectioners' sugar, sifted
You have to understand that true Philadelphia buttercake, bought on the boulevard in the northeast section of Philly, is gooey and very sweet-you should try it with a can or pie filling cherries on it-almost as good as the bakery version!
this recipe is horrible. first part is to thick and does not pour. the second part had way to much sugar for the average person. when this cake was done,it tasted uncooked.
I made this for a family picnic and there wasn't any leftovers one of my uncles who is extremely picky had quite a few pieces and compelmented me tons I think this will become a regular at family parties.
Almost as good as the originals from the bakery!
This recipe was good. I increased the butter in the crust to 1 stick and added a cup of chopped walnuts. The crust was more moist and the nuts added a great flavor!
While this is very good, I cannot give it 5 stars because it is quite different than authentic butter cake from Philadelphia. The true thing has a much thinner crust and a much gooey-er top layer. You should have to eat it with a spoon.
I have made this twice for my family and they couldn't stop raving about it! It's so easy to make too. I found it easiest to mix the cake mix, butter and egg by hand (sort of messy) or with a spoon because the mixture gets stuck in the beaters of the electric mixer. Other than that this is a quick and easy recipe even for the novice baker!
i made this receipe for a barbeque....everyone loved it....i will always make this receipe for big gatherings.
* Percent Daily Values are based on a 2,000 calorie diet.
Philadelphia Style Butter Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 92
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