Gooey Butter Cake
1 box Duncan Hines Butter Recipe cake mix (or lemon)
4 eggs
8 ounces of Philadelphia cream cheese (softened)
1 stick or 1/2 cup margarine
1 pound box of confectioners sugar
Preheat oven to 350 degrees. In a 13x9 inch metal pan, melt margarine in
oven. Do not allow melted margarine to brown. Tip pan to evenly coat,
then pour melted margarine into a medium mixing bowl. Add cake mix. Add
2 eggs. Using an electric mixer on low speed, mix ingredients
thoroughly. Batter will be very thick. Spread evenly over the bottom of
the prepared pan. Measure 1/4 cup confectioners sugar into small bowl
and set aside. In a deep mixing bowl, using an electric mixer, beat
cream cheese. Slowly add the remaining confectioners sugar and continue
to beat. Add the remaining 2 eggs and beat until smooth. Pour the cream
cheese mixture over the cake mixture, spreading to all sides to cover.
Sift the 1/4 cup confectioners sugar over top. Bake at 350 for no more
than 35 minutes or until top is light brown. Allow to cool 2 hours
before cutting. Refrigerate. (May be left in pan) Variation: Use lemon
flavored cake mix and add 2 teaspoons of lemon juice to cream cheese
mixture before baking.
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