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
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
1 Tablespoon milk
1 (8 oz) box cream cheese, softened
1 Tablespoon vanilla
4 cups powdered sugar
- Preheat the oven to 300 degrees.
- Mix the ingredients for the bottom layer and press into a greased 9 x 13 pan.
- 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.
- Bake for 45 minutes. Sprinkle with additional powdered sugar.
- Let cool.
Wallow in the depravity. Yum.
This post was shared on these neighborly websites:Mad in Crafts
Handy Man, Crafty Woman