Butter Me Up, Baby

Being from St .Louis, Gooey Butter Cake is a staple in just about every home. In St. Louis, it is as common as apple pie and sold in every bakery from your lovely corner bakery to the grocery store bakery department. It is served at breakfast, as coffee cake, dessert and is always seen at family events.

While there are many variations, basically it is a bottom layer base of buttery yellow cake and the top, the gooey goodness, is cream cheese,eggs,vanilla,butter, and powdered sugar. Remember I mentioned those variations? I've seen everything from Nutella to Pumpkin.

If you haven't had Gooey Butter Cake, you don't know what your missing! But, be careful, make one and, although very rich, you will be hard pressed not to eat it all by yourself!

GOOEY BUTTER CAKE

Ingredients 

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Revisited from 2/20/2011

10 Sharpie Manicure Ideas

Multigrain Chicken & Kale Pizza

Ingredients:

• 1 Multigrain Pizza Crust (I used International Fabulous Flats)
• 3/4 Cup Helios Plain Organic Nonfat Kefir  
• 3 Tbsp. Basil Pesto
• 1 Tsp Extra Virgin Olive Oil
• 1 Medium Onion chopped fine
• 1 1/2 Chicken Breasts cooked and cut into chunks or cubes
• 1 Tbsp Weber Beer Can Chicken Seasoning
• 3 to 4 Kale Leaves chopped bite size
• 1 Cup Cheese (Italian Blend Asiago & Mozzarella)
• 1 Tbsp. Parsley
• 1 Tbsp. Basil

Directions:

• Heat oven to 375 degrees.
• To cook your chunks of chicken and onion, heat a skillet with 1 tsp olive oil add chicken, onion and Weber Beer Can chicken seasoning, heating on medium until chicken is no longer pink inside and onions are translucent.
• Place the crust on a baking sheet and mix together the pesto with the kefir.
• Spread the pesto mixture on the crust as a sauce.
• Top with kale leaves, then with the chicken & onions, finally top with cheese, basil and parsley
• Bake for 15 minutes cut and serve!

Nutritional Facts: (Serves 4)

• 458 Calories
• 19g Fat
• 44g Carbs
• 23g Protein