Gooey Butter Cake

From the kitchen of Candace Cole

Ingredients

1 box Duncan Hines Butter Recipe cake mix (or lemon)
4 eggs
8 ounces of Philadelphia cream cheese (softened)
1 stick or 1/2 cup margarine
1 pound box of confectioners 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 at 350 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.