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  • September 15, 2014

Gooey Butter Cake Contest - Ladue News: Food & Dining

Gooey Butter Cake Contest

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Posted: Friday, October 7, 2011 10:05 am

THE NAME SAYS IT ALL: OOEY, GOOEY, SUGARY, BUTTERY GOODNESS FILLS EVERY BITE OF GOOEY BUTTER CAKE. MAYBE MOM MADE IT BEST, BUT THESE RECIPES SURE GET THE MOUTH WATERING.

1ST

DONNA BALK

APPLE CINNAMON GOOEY BUTTER CAKE

CRUST:

2 BOXES YELLOW CAKE MIX

4 EGGS

2 STICKS BUTTER (MELTED)

ICING:

4 EGGS

2 LBS. POWDERED SUGAR

2 8 OZ. PACKAGES CREAM CHEESE

Preheat oven to 350 degrees. Line a 9 x 13 pan with foil and spray with non-stick spray. Do not fold the foil edges over; leave them up so they don’t go over pan. For crust, combine cake mix, 4 eggs and melted butter. Take 1 1/2 cups of the batter and mix in 1/2 cup cinnamon, swirl into the rest of the batter. Press into 9 x 13 pan. For icing, combine eggs, powdered sugar and cream cheese and pour over crust. Put 1 small jar of apple butter into a Ziploc bag and drizzle over top of icing. Bake at 350 until golden brown.

2ND

SALLY LANDY

SASSY’S GOOEY BUTTER CAKE CAKE:

1 BOX YELLOWCAKE MIX

1 EGG

1/2 C (1 STICK) BUTTER, MELTED

FILLING:

1 8 OZ. PACKAGE CREAM CHEESE, SOFTENED

2 EGGS

1 T VANILLA EXTRACT

1 LB. BOX POWDERED SUGAR

1/2 C (1 STICK) BUTTER, MELTED

1 C WHITE CHOCOLATE CHIPS

Preheat oven 350 degrees. Lightly grease 13 x 9 x 2 inch baking pan. Using electric mixer combine cake mix, egg and butter in bowl, mix well. Pat down in pan, set aside. Using electric mixer beat cream cheese until smooth, add eggs and vanilla, then add powdered sugar and mix well. On a low speed, slowly add butter, mix well. Stir in chocolate chips with spoon. Pour filling evenly over cake mixture. Bake 40 to 50 minutes. Top should be light golden and middle still have a gooey touch. If desired, dust top with powdered sugar. Cool completely and cut into squares.

3RD

CAROLE MARCUM

DIXIE CUP’S GOOEY BUTTER CAKE

BOTTOM LAYER:

1 PACKAGE YELLOW CAKE MIX

1 STICK UNSALTED BUTTER, MELTED

3/4 C FINELY CHOPPED PECANS

1/4 T PENZEY’S CINNAMON

2 T VANILLA EXTRACT

2 EGGS

TOP LAYER:

1 8 OZ. PACKAGE CREAM CHEESE, SOFTENED

3 EGGS

1 LB. BOX CONFECTIONERS’ SUGAR

2 T VANILLA EXTRACT

Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix, melted butter, pecans, cinnamon, vanilla extract and 2 eggs by hand with a wooden spoon. Mix well and press the dough by hand into a greased 9 x 13 pan. In electric mixer, beat softened cream cheese; add 3 remaining eggs, beat well. Add the confectioners’ sugar and vanilla extract and blend well. Spoon over bottom crust and spread evenly. Bake approximately 35 to 40 minutes or until a light golden brown. Remove from oven and sprinkle a light dusting of confectioners’ sugar over all. Let cool for at least an hour before cutting.

Yield: About 20 servings.

HONORABLE MENTION

MAUREEN RIFFLE

GOOEY BUTTER CAKE

1 BOX YELLOW CAKE MIX

1 EGG 1 STICK BUTTER, MELTED

1 8 OZ. PACKAGE CREAM CHEESE

1 BOX POWDERED SUGAR

2 EGGS

1 1/2 T VANILLA

Mix together cake mix, egg and butter. Press into greased 9 x 13 inch pan. Mix remaining ingredients together and pour on top of cake mixture. Bake at 350 degrees for 30 to 40 minutes.When cool, sift powdered sugar on top.

We would like to thank our panel of judges, including LN food writer Matt Sorrell, and LN Cooks columnist chef John Johnson, who will share his own gooey butter recipe in an upcoming issue. Stay tuned!

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