Butter Gooey Cakes by Paula Deen
 

I bought Paula Deen's dessert cook book and tried the recipe
mentioned above. It is awesome. So far I've made the plain,
chocolate, peanut butter, and pumpkin versions. I encourage all to
try it. In my opinion the pumpkin is the best. That may be because
of fall being here, but it is sooooo gooooddddd. Recipe is as
follows:

CAKE
1 18.25 oz. yellow cake mix (any brand works)
1 egg
1/2 Cup of softened butter ( 1 stick)
FILLING
1 8z. softened cream cheese
2 eggs
1 teaspoon vanilla extract
1 16 oz. box of confectioner's sugar
1/2 Cup of butter, softened (1 stick)
Preheat overn 350 degrees F. Lightly grease a 13x9x2 inch baking
pan.
In bowl of electric mixer, combine cake mix, egg, and butter and mix
well. Pat in the bottom of prepared pan and set aside. Using same
bowl, mix 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. To determine if cake is done,
center should still be wiggly. I bake mine for 40-43 minutes. Cool
and cut into squares. This are very rich, so a small piece will go
along way. Enjoy!!!!
Adjustment for pumpkin. Use cake recipe as above. To filling mixture
add 1
15 oz. can of pumpkin to filling mixture. Increase eggs to 3 total.
Also add 1 Tablespoon of pumpkin pie spice, if pumpkin not seasoned.
Bake as usual. Top individual squares after cutting with 1/2 of pecan
and dollup of whip cream.
ADJUSTMENT FOR PINEAPPLE
Add 20 oz can of drained pineapple and 1 egg to filling mixture.
LEMON GOOEY
Use lemon cake mix in place of yellow cake mix for cake part. add
juice (approximately 1/4 cup) and zest of 2 lemons to filling mixture,
CARROT CAKE
Use spice cake mix in cake mixture. To filling add1 cup of chopped
nuts and 11/2 cups of finely grated carrots.
PEANUT BUTTER
Use chocolate cake mix in cake mixture. Add 1 cup of creamy peanut
butter and an additional egg to cream cheese filling. You can
sprinkle the top of batter with 1 cup chopped peanuts if you like.
CHOCOLATE CHIP
Use chocolate or yellow cake mix. Add 1 cup of chocolate chips and 1
cup of chopped nuts to top of filling prior to baking.
BANANA
Use yellow cake mix. Add 2 ripe bananas and 1 additional egg to
filling.
NUTTY
Use yellow cake mix and add 1 cup of chopped nuts to cake mixture.
CHIPPY
Stir 1 cup white chocolate chips, peanut butter chocolate chips,
butterscotch morsels, Heath Almond Toffe Bits or Heath Milk Chocolate
Toffee Bits into filling.
Now use your imagination and create some additional
flavors....Enjoy!!!!!!
Barb Kolterman

Butter Gooey Cakes by Paula Deen
 

barb > wrote in news:1192512349.400110.175100
@e9g2000prf.googlegroups.com:

> Now use your imagination and create some additional
> flavors....Enjoy!!!!!!

It's been a while since I've made these, so the measures may be off, and
I don't use a cake mix anymore, got my own base recipe 90% perfected.

Chocolate Malt:
Add 5 Tbs of Dutched Cocoa Powder and 3 Tbs of Malted Milk Mix to
filling, add 2 tbs of malted powder to the cake mix for extra flavor.

Apple/Walnut:
Dice 2-3 Apples, sautee in butter. Chop 8 oz walnuts. In another pan,
heat 2 tbs butter, 4 tbs sugar & 1/4 tsp Cinnamon toss walnuts in pan and
cook until fairly dry. Fold apples & nuts in the filling Works well
with spice cake base. Pears can be substituted for the apples, or mix.
In school, we did this one as part of a trio desert plate for a $200/head
fundraiser dinner, only part of the meal that there was NONE that came
back :)

Banana Split:
Spread strawberry jam over crust before adding filling. Slice 3
bananas, drain 1 can of Pinapple well, and fold in to filling, pour over
jam. About 10 mins before done, top with coconut to toast (or toast it
and put it on afterwards. WHen serving, top with Whipped cream, drizzle
of chocolate syrup and a cherry. Even though Paula's recipe calls for
a 3rd egg for the filling on the pinapple one, I don't do it. It doesn't
set up right for my tastes with it. Maybe a 3rd white, haven't tried
that yet.

Spumoni: (Still playing with this one, not 100% sure how I'm gonna
finalize it, this is the one I've tried so far)
Yellow base.. To the filling add: 4 drops of Pistachio flavoring, 5 of
Cherry and 5 Tbs Dutched cocoa powder. Next try is going to be
grinding some pistachios to replace part of the flour in the cake base I
use, spreading chocolate filling swirled with a cherry filling I picked
up at a local supply shop.

Chocolate Macadamia Nut:
5 Tbs Dutched cocoa in filling, 2 oz chopped Macadamia nuts, 4 oz Coconut
in flilling. For maximum chocolate, use a chocoalte cake base.


Somewhere I've got about 10 others I came up with, about 75% tested at
least once. Obviously

Butter Gooey Cakes by Paula Deen
 

M. Halbrook wrote:

> It's been a while since I've made these, so the measures may be off, and
> I don't use a cake mix anymore, got my own base recipe 90% perfected.

Sounds good! Would you share the recipe-in-progress?

Dave

Butter Gooey Cakes by Paula Deen
 

Dave Bell > wrote in
:

> M. Halbrook wrote:
>
>> It's been a while since I've made these, so the measures may be off,
>> and I don't use a cake mix anymore, got my own base recipe 90%
>> perfected.
>
> Sounds good! Would you share the recipe-in-progress?
>
> Dave
>

I'll share the original recipe I started from ;) Mainly cuz I don't know
where my modified is.. Tho I do know I decreased the baking Powder to 2
tsp. And I don't use the oil.

2 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 pound (1 stick) butter or margarine, at room temperature, cut into 1/2-
inch cubes
3 tablespoons oil

Oh I've heard about them. They seem deeelish! I'll have to try one of those recipes out. Thanks!