TREEBEARD'S BUTTER CAKE

By LRay

There is nothing quite as decadent as our buttercake. The buttery crust is topped with a rich cream cheese layer.

Ingredients

• CRUST
• 3 3 3 cups Pillsbury Plus yellow cake mix*
• 1/2 1/2 1/2 cup butter or margarine, melted
• 1 1 1 egg
• FILLING
• 3 1/3 3 1/3 1/3 cups powdered sugar, sifted
• 2 2 2 eggs
• 2 2 2 teaspoons vanilla
• 3 3-ounce 3 3-ounce 3-ounce packages cream cheese, softened
• 1 1/2 1 1/2 1/2 cups powdered sugar, sifted
• 3 box of cake mix yields 3 cups dry mix

Details

Adapted from google.com

Preparation

Step 1

FOR CRUST:
Generously spray a 10 x 15-inch jelly roll pan with non-stick spray. With an electric mixer, blend dry cake mix, melted butter and 1 egg on low speed until moistened. Mix on medium speed for 2 minutes. Pat onto bottom and sides of prepared pan. Set aside.

FOR FILLING:
With electric mixer on low speed, mix 3 ⅓ cups sifted powdered sugar, 2 eggs, vanilla and cream cheese until ingredients are moistened. Carefully cover mixer with a large, clean kitchen towel (making certain no part of the towel comes near the beaters), turn mixer to high speed and beat for 5 minutes. Turn mixer to low speed and remove towel. Add remaining 1 ½ cups sifted powdered sugar and mix until well blended. Carefully replace towel and return mixer to high speed; beat for 5 minutes. Pour mixture over crust in pan and spread evenly.

Bake at 350o for 40 minutes, or until golden brown. When cool, slice into squares.