![]() Step 4 For the filling: Beat the cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium until smooth and creamy, 2 to 3 minutes.Press the mixture evenly into the bottom of the prepared pan. Step 3 Lightly grease a 9-by-13-inch baking pan with nonstick baking spray.Step 2 Use a fork to stir together the cake mix, butter, egg, vanilla extract, pumpkin pie spice (if using), and salt in a large bowl until well combined.Step 1 For the cake: Preheat the oven to 350°.The cake will also firm up if chilled for a couple days in the fridge, so for maximum gooeyness, serve it the day it's baked. Be sure to bake the cake until the top layer is still a little jiggly in the center, then let it get completely cool on your counter before slicing. When it comes to ooey gooey butter cake, there's a sweet spot between too firm (like a cheesecake) and too soft (a bit of a soupy mess). Now that's one delicious mistake! Later, a version using cake mix and cream cheese added the "ooey" to gooey butter cake. ![]() The result was a "flat, gooey mess," but locals loved it. Since these Depression-era ingredients were expensive, the head baker decided to bake them anyway. Louis bakery mixed up the ratio of butter to flour in the bakery's cake recipe. Here, a little pumpkin pie spice adds some festive, warm-spiced flavor and makes the cake a worthy entry for your spread of Thanksgiving desserts. ![]() Many recipes like this one start with a box of yellow cake mix. Louis to love ooey gooey butter cake-just a lover of all things sweet! The cake bakes a bit flatter than standard slices and is topped with a buttery cream cheese layer-not quite a cake, a bar, or a cheesecake, but still totally delicious.
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