Gooey Butter Cake is a summer indulgence

KEVIN KEISTER - kkeister@newsobserver.com

One of the best things about my family's annual return to St. Louis, my hometown, is the food. In between family visits and trips to the pool, I consume as many of my childhood favorites as I possibly can.

In honor of my annual Midwestern overindulgence, I share a favorite treat -- Gooey Butter Cake. The dessert is so rich, buttery and gooey, I usually make it only for picnics or church suppers.

Although Gooey Butter Cake has been a St. Louis favorite since the 1930s, I recently found the same recipe from Paula Deen. There must be a Midwestern connection.

Note: Paula Deen cuts her cake into 6 to 8 servings. However, I like my treats a little smaller, and I cut the cake into 12 to 16 servings.

Here's the recipe:

Gooey Butter Cake (or Bars)

Crust:

1 box yellow cake mix

1 stick butter, melted

1 egg

Filling:

1 8-oz. package of cream cheese, softened

1 tsp. vanilla extract

1 stick butter, melted

2 eggs

3 3/4 cups powdered sugar

Preheat oven to 350 degrees.

For crust, combine cake mix, butter and egg in the bowl of an electric mixer. Press mixture into the bottom of an ungreased, 13X9-inch baking pan.

For filling, mix cream cheese until smooth in same mixing bowl. Add vanilla, melted butter and eggs. Mix until combined. Stir in powdered sugar until smooth. Spread filling over crust.

Bake for 35-45 minutes until center is set and top is nicely browned. Cool completely before serving.