Deviant gooey butter cake

I had a hankering for gooey butter cake last night. 

Here's the story:

The recipe called for all kinds of things I had on hand.

Yellow cake mix, however, was not in the pantry.

So I decided to make one on my own. The from-scratch cake mix recipe called for dry milk. 

I didn't have dry milk. 

Then I had the brainstorm to use an instant vanilla pudding mix as the dry milk. (Pudding in the mix, right??)

I didn't have any vanilla pudding mix.

I had chocolate pudding mix, though! Now, we were getting somewhere.

The result was very tasty, even if it did veer down a bumpy side road to get there.

It actually may be more like chess squares than authentic St. Louis gooey butter cake. I fear some baker might give me the what-for and call me out on it. But it was still good.

Here's the recipe:

 

DEVIANT GOOEY BUTTER CAKE

Ingredients:

Bottom layer:

2 cups flour

1 1/2 cups sugar

1 Tablespoon baking powder

1 box instant chocolate pudding mix (or 1/2 cup dry milk)

1 stick butter, softened

3 eggs

1 Tablespoon milk

Top layer:

1 (8 oz) box cream cheese, softened

1 Tablespoon vanilla

4 cups powdered sugar

Directions:  

1. Preheat the oven to 300 degrees. 
2. Mix the ingredients for the bottom layer and press into a greased 9 x 13 pan.
3. Mix the ingredients for the top layer and spread onto the first layer.
   You might want to start with evenly-spaced dollops and go from there--it's kinda difficult to spread.
4. Bake for 45 minutes. Sprinkle with additional powdered sugar.
5. Let cool.

Wallow in the depravity. Yum.

 

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