As you know, the heroine in The Marriage Recipe is a pastry chef. Thus, to entice you to read (and to cook!), today I’m going to whet your appetite with one of Rachel’s favorite recipes. In fact, all month I will be blogging about food. If you follow me around (sort of like a virtual pub crawl), you'll pick up four recipes and one blog on characters and food. I will be at http://toberead.wordpress.com/ on April 14 with the next installment.
So back to that recipe.
Gooey butter cake is a St. Louis tradition and favorite. There are two ways to make it—with the evaporated milk, flour, etc., or the just-as-good cheat/shortcut version using cream cheese. Here is how you make that second gooey butter cake (the easy version).
1 box yellow cake mix
1 egg
1 stick butter—melted
Blend these together until smooth (it will be thick). Press into the bottom of a 9x13 greased (Pam is fine) cake pan.
8 ounces softened cream cheese (use the bar, not the spread stuff and do not use fat free)
2 eggs beaten
2 cups powdered sugar
Blend softened cream cheese, the 2 eggs and the powdered sugar until creamy and smooth. Don’t worry if there are a few cream cheese lumps. Spread this mixture over the first mixture pressed into he pan. Bake for 325 for 40-45 minutes until the cake edges are light brown. There may be a few brown patches on the cream cheese mixture—if there are, you are also done. Do not let the cream cheese mixture get more than a few or it’s overdone The middle will sink a little upon cooling. Cool completely. Sprinkle with powdered sugar. It gets tastier being one day old—so making it the night before is actually recommended.
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