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By Root 1169 0

St. Louis. Many versions using a cake mix are circulated, but this one from reader Doris Johns of Hurst, Texas, is a favorite. She tipped me off that gooey butter cake tastes best when you put two eggs in both the crust and the filling and add a little vanilla to each layer.

makes:

at least 30 bars

prep:

20 minutes

bake:

42 to 45 minutes

cool:

30 minutes

For the crust

1 package (18.25 ounces) plain yellow or vanilla cake mix

8 tablespoons (1 stick) butter, melted

2 large eggs

1 teaspoon pure vanilla extract

For the filling

2 large lemons

1 package (8 ounces) cream cheese, at room temperature

2 large eggs

1 teaspoon pure vanilla extract

3¾ cups confectioners’ sugar, sifted

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 13 by 9–inch metal baking pan.

2. Make the crust: Place the cake mix, butter, 2 eggs, and 1 teaspoon of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1½ to 2 minutes. Stop the machine and scrape down the side of the bowl with a rubber spatula. The batter should come together in a ball. Using your fingertips, pat the crust evenly over the bottom and ½ inch up the sides of the baking pan, smoothing it out with your fingers. Set the pan aside.

3. Make the filling: Rinse the lemons and pat them dry with paper towels. Grate enough zest to measure about 2 teaspoons. Cut the lemons in half and squeeze the juice into a small bowl; you will have about 6 tablespoons.

4. Place the cream cheese in the same mixing bowl that was used to make the crust and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, 2 eggs, and 1 teaspoon of vanilla and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Pour the filling into the baking pan and spread it with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

5. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 42 to 45 minutes. Transfer the baking pan to a wire rack and let the cake cool for 30 minutes before cutting it into bars (see page 400) and serving.

Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the bars in the pan, covered with aluminum foil, for up to three months. Let the bars thaw overnight in the refrigerator before serving.

Recipe Reminders

MADE FOR

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PREP NOTES

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SPECIAL TOUCHES

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CHOCOLATE WALNUT GOOEY BUTTER CAKE

FAMOUS CAKES should have a chocolate version, right? So it goes with this cake, not so traditional as a plain gooey butter cake or one with lemon added, but just as delicious. I have learned that in Texas they call this the Neiman Marcus cake. Funny, any decadent chocolate confection from Texas seems to have a similar name! But with the chocolate chips and walnuts added, this does make an over-the-top gooey cake.

makes:

at least 30 bars

prep:

15 minutes

bake:

40 to 45 minutes

cool:

30 minutes

For the crust

1 package (18.25 ounces) plain chocolate cake mix

8 tablespoons (1 stick) butter, melted