Gooey Butter Cakes

1 (18.25-ounce) box yellow cake mix
1 8-ounce package cream cheese, softened
1 egg
2 eggs
1/2 cup (1 stick) butter, melted
1 teaspoon pure vanilla extract
1 16-ounce box confectioners' sugar (about 3 3/4 cups)
1/2 cup (1 stick) butter, melted

Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg and butter
and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add
eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce
speed of mixer and slowly pour in butter. Mix well. Pour filling
onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
Don't be afraid to make a judgment call on the cooking time, because
oven temperatures can vary. The center should be a little gooey, so
don't over bake. Remove from oven and cool completely.

LEMON GOOEY: Use a lemon cake mix in place of the yellow mix. Add
juice of (about 1/4 cup) and zest of 2 lemons to the cream cheese
filling. Proceed as above.

PEANUT BUTTER GOOEY: Use a chocolate cake mix. Add 1 cup creamy
peanut better and an extra egg to cream cheese filling. You can
sprinkle the top of batter with 1 up chopped peanuts if you like.
Proceed as directed above.

CHOCOLATE CHIP GOOEY: Use either yellow or chocolate cake mix.
Sprinkle 1 cup chocolate chops and 1 cup chopped nute on top of
filling. Proceed as directed above.

CHIPPY GOOEY: Stir 1 cup white chocolate chips, peanut butter
chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or
Heath Milk Chocolate Toffee Bits into filling. Proceed as directed
above.

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