Wednesday, December 7, 2011
Gooey Cake: Controversy at It's Worst
I am about to open a can of worms that, once opened, may never be closed again.
I mean, this is REAL controversy, folks!
I am going to tell you that this in fact, is not Gooey Butter Cake, even though Paula Deen said it was.
How can I dare to blaspheme like this? Well, you see, Gooey Butter Cake is native only to St. Louis, MO. If you happen to ever visit, you must make a point to find a bakery and buy some. It won't look like this. It won't taste like this either. It's more of a yeast based cake with a purely butter gooey-ness on top.
I will concede that what I made is indeed gooey. And it is a cake, of sorts. But it is more the cheater version than the real McCoy.
So, I am calling this Gooey Cake. I am leaving out the "Butter" part. It salves my conscience. I hope you all will take it as a compromise.
Gooey Cake: (one of many variations on a theme)
1 yellow cake mix
1 stick butter or margarine, melted
3 eggs, divided
1 8 ounce brick cream cheese
4 cups powdered sugar
1 tsp vanilla
Stir together the cake mix, melted butter and 1 egg. Pat into the bottom of a greased 9 X 13 pan. With a mixer, blend the remaining eggs with the cream cheese, powdered sugar and vanilla. Pour on top of the cake mixture. Bake in a 350 degree preheated oven for 30-40 minutes. (you want the topping to still be gooey, not completely set so the time depends on how hot your oven is). Let cool and then store in the fridge. Dust with powdered sugar if you want to cover any unsightly cracks (see my straight on photo for such blemishes).
I have seen this recipe with more and less eggs, more powdered sugar and with a homemade base. It's all good.
PS I hope you know that this is all in fun. After doing a 7 links post earlier this summer and not being able to come up with a good food based controversy, I decided to invent one. Tweet