I'm feeling ambivalent about this recipe. The texture is delightful-- very moist, dense cake with a thin, gooey-ish layer. There was much less of the buttery topping than I was expecting (St. Louis style gooey butter cake has a thick gooey, buttery layer that is at least AS thick as the harder, cakier layer beneath). The FLAVOR was definitely lacking, in my opinion. Tastes like a very bland blondie (somewhat better with a cold glass of milk, but still not a stunner). I read all the reviews, and decided on the following changes: baked for 35 minutes (I pulled it out, but it was very jiggly in the middle, probably could have handled another 5 minutes), added heaping teasp. vanilla extract to cream cheese layer (due to lack of flavor issues- I should have listened), used Betty Crocker "Butter Recipe Chocolate" cake mix. As I said, it's not terrible, it'll probably get eaten eventually... but it's not all that good, and for the amount of fat in this recipe, it really should be fabulous!
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I'm feeling ambivalent about this recipe. The texture is delightful-- very moist, dense cake...