GLUTEN FREE GOOEY BUTTER CAKE

recently one of my coworkers brought in her amazing homemade butter-cake. for those of you not familiar with butter-cake, it is rich, gooey, and one of those deserts you just don't ever think you could recreate.one local bakery sells it, and it is truly one of those cakes that you treasure, bring with you when you want to really impress someone, and is always sold out on holidays. it consists of a soft but dense cake layer covered by a thick layer of sweet, buttery, and gooey topping (and sometimes fruity pie filling is added between the layers). it isn't very pretty or really complex looking, per say, but there is just something about it that is intimidating (maybe how delicious it is!) i overheard my coworker explaining to someone how to make it, and i was surprised at how easy it actually is to make, and out of ingredients that are pretty standard in many kitchens.

so yesterday i decided to try my hand at making a butter-cake. i decided to play around with the recipe and substitute gluten free cake mix, as i had been meaning to try it out anyway. it did not disappoint. this cake was quick and easy to make, and furthermore it was darn delicious. i made a pot of coffee and invited over my sister-in-law who has been gluten free for just about, or maybe a little over a year, and we both loved it.

here is the recipe. i recommend making it with cute little one on your counter, and that you feed them an apple during the process so that you don't feel bad about giving them butter-cake for lunch.

Butter-Cake


What you need:

1 boxed yellow cake mix (any kind will do - i used betty crocker's gluten free, and it was great)

 4 eggs

2 tsp. vanilla

1/2 cup butter (softened, but not melted)

1 - 8oz. package of cream cheese

4 cups confectioners' sugar

preheat your oven to 350 F. mix together the boxed cake mix, two of the eggs, the butter, and 1 tsp. of the vanilla. the mixture will be doughy, and you should be able to press it into a greased pan. i used a nine by thirteen inch pan, and i could have used a larger one even, as the cake turned out a little thick. try to make the middle of the cake base shallow, and the edges a little higher as this cake will be holding the topping.



once this is done, then mix together the cream cheese, the remaining vanilla, two remaining eggs and the confectioners' sugar. pour this mixture on top of your cake base.


it doesn't look very pretty, but trust me, it will be amazing. it is a-okay if the topping is touching the dish and it looks a little sloppy, that isn't going to affect anything. put the cake in the oven and bake for about thirty to forty minutes. you want the whole cake to look set, and for the base layer to have baked up and look cakey, but you don't want the cake to be browned. it should look gooey in the center.


then make a pot of coffee, or some tea, call over some friends and enjoy! this is a rich and guilty pleasure that is best shared with others, so you don't eat it all yourself!



0 comments:

Post a Comment

comment, remark, inquire, even disagree, but let's all try to be nice, eh?

« »

from lebo with love All rights reserved © Blog Milk Powered by Blogger