TREEBEARD'S BUTTER CAKE
This recipe has been adapted for a 13x9x2 inch pan. If using oven-proof glass, reduce baking temperature to 325 degrees.
- 1 (2-layer size) package yellow cake mix (Treebeard's uses only Pillsbury pudding-included type).
- 4 eggs
- 1 stick butter (1/2 cup), melted
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1 pound powdered sugar (approx. 3 3/4 cup)
Preheat oven to 350 degrees. Mix 1 slightly beaten egg with dry cake mix and butter to a moist dough consistency. Grease a 13x9x2 inch pan. Press mixture evenly in pan.
Soften cream cheese (can use microwave) and beat in electric mixer with remaining eggs and vanilla until creamy. Beat in powdered sugar gradually and beat until smooth; this takes several minutes. Pour over crust. Bake at 350 degrees (325 if using glass pan) 35 to 40 minutes. Watch carefully so base doesn't get too brown.
The cheese mixture sinks into the center somewhat leaving a firmer crust around the edges. Cut in squares to serve.
Some cooks sprinkle powdered sugar and/or pecans over the top of the baked cake; or you may even add fresh raspberries or raspberry sauce on top. Another topping that really makes the cake good is a mixture of chopped dates, flaked coconut and chopped pecans.