OOEY-GOOEY Butter Cake

By backfxrs

Everyone always enjoys this. It’s easy to make but tastes complicated. It’s made in two layers.

Tip from Grandma: 1) Whenever a baking recipe calls for eggs take them out of the refrigerator at least two hours before you want to use them so they reach room temperature. In that way, cakes will rise better. 2) When a recipe calls for melted butter, I put it in a microwave safe custard cup, cover with paper towel and heat for 30 seconds. If you need more time, do it by increments of 5 seconds. 3) If a recipe calls for greasing the container, I use Crisco ONLY ON THE BOTTOM and then dust with flour. If it doesn’t call for a greased pan, I usually spray it with PAM anyhow. 4) Before adding eggs, I crack one at a time into a custard cup. That way, you avoid any egg that has a blood spot in it and also any egg shell that might have dropped in.

For this recipe take the cream cheese out of the refrigerator 2 hours before using so it softens. Cut into small cubes.

Ingredients

• BOTTOM LAYER
• 1 cube melted butter
• 2 eggs
• 1 package of yellow cake mix
• I use my electric mixer at low speed.
• Mix and press into oblong 9 by 13 inch pan.
• Wash out mixer bowl and beaters so you can use them for the top layer.
• TOP LAYER
• 1 8 oz. cream cheese
• 1 one pound box of powdered sugar
• 2 eggs

Preparation

Step 1

Mix at medium speed and pour over the bottom layer.

Bake at 350 degrees for 35-45 minutes or until brown on top.
Cool then cut into 24 squares. May be frozen.