gooey butter cake.

This next recipe is inspired from Paula Deen. I just changed a few things to make it gluten free friendly. Here is what I did.

Ingredients: 
1 box of yellow cake mix (I used Betty Crocker GF Yellow Cake Mix)
3 egg
1 stick of butter
8oz cream cheese
4 cups powdered sugar
1 tsp vanilla extract
1 package JELL-O vanilla instant pudding (You only use 1/4 cup)


Preheat the oven to 300 degrees. Make the pudding according to the directions and let is set. You only need a little bit of the pudding, so unless you wanted to save the rest of it to eat later, you end up wasting most of it.

In a separate bowl mix together the yellow cake mix (you aren't following the directions from the box), softened butter,  vanilla extract, and 1 egg. The GF flour has a different consistency than a regular mix so this is why you add the pudding. I was more eyeing this when I made it... but I'm going to say that 1/4 cup is probably good. But just add it slowly to see what sort of consistency it turns out to be. You want for it to be doughy... not runny. Once it is finished, add that to the bottom of a greased 9 by 13 pan. Then in another bowl mix together the softened cream cheese, 2 eggs. Then slowly mix in the powdered sugar. Once it is all mixed together add that to the top of the cake mix. Put it in the oven for about 45 minutes until the top has browned just a little. But not too much because the center still needs to be soft.

It was VERY sweet... but very good! After tasting it though, I decided that it could use some fresh berries. I think that would make it perfect. I might pick some up tomorrow and test it out :)

xoxo
katy