Gooey Butter Cake
From the kitchen of Candace Cole
Ingredients
1 box Duncan Hines Butter Recipe cake mix (or lemon)
4 eggs
8 ounces Philadelphia cream cheese, softened
1/2 cup (1 stick) margarine
1 pound box of confectioner's sugar
Directions
Preheat oven to 350 degrees.
In a 13x9 inch metal pan, melt margarine in oven.
Do not allow melted margarine to brown.
Tip pan to evenly coat, then pour melted margarine into a medium mixing bowl.
Add cake mix, add 2 eggs. Using an electric mixer on low speed, mix ingredients thoroughly.
Batter will be very thick. Spread evenly over the bottom of the prepared pan.
Measure 1/4 cup confectioners sugar into small bowl and set aside.
In a deep mixing bowl, using an electric mixer, beat cream cheese.
Slowly add the remaining confectioners sugar and continue to beat.
Add the remaining 2 eggs and beat until smooth.
Pour the cream cheese mixture over the cake mixture, spreading to all sides to cover.
Sift the 1/4 cup confectioners sugar over top.
Bake for no more than 35 minutes or until top is light brown.
Allow to cool 2 hours before cutting.
Refrigerate. (May be left in pan)
Variation:
Use lemon flavored cake mix and add 2 teaspoons of lemon juice to cream cheese mixture before baking.
