Ooey Gooey Buttercake Recipe

Ooey Gooey Buttercake Recipe
When my friend Lainie Adams gave me her recipe for Ooey Gooey Butter Cake sometime in the 80s, I had no idea that it was an adaption of Paula Deen’s signature dessert that is served at her restaurant in Savannah. I have made it often over the years because it was a favorite of my son, Mitch. Recently, I spent some time in Savannah and was lucky enough to dine at The Lady and Sons, (Paula’s restaurant) and her Ooey Gooey Butter Cake was on the menu. Although all of the food (the fried green tomatoes with roasted red pepper sauce are what dreams are made of) was delicious, I like my version of Ooey Gooey Butter Cake better than what I was served at the restaurant. In case you haven’t noticed, over the last few years, cake mixes have been changed and only contain 15.25 ounces rather than the 18.25 ounces from years past, so there is a bit less crust and it is more moist than crumbly. I also have reduced the amount of powdered sugar by 1/2 cup because I prefer it not-quite-so-sweet. If you plan to travel to Savannah and eat this dessert, then go home and make your own, you can decide which is best. Otherwise, I’m sure you’ll be happy with this version.
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This recipe is easy to make, and the homemade version is addicting. You’ll be glad you made this yummy treat. At the restaurant, you have the option of their signature vanilla or Double Chocolate Ooey Gooey Butter Cake.

24 small but rich squares

Crust:
1 15.25 ounce yellow cake mix
1 egg
1/2 cup melted butter

Topping:
1 8 oz. package softened cream cheese
2 eggs
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup melted butter

  1. Preheat oven to 350°.
  2. Spray a 9" x 13" shallow baking dish with non-stick spray.
  3. Mix the cake mix, egg, and melted butter; press into the prepared pan.
  4. Beat the cream cheese until very soft; beat in the eggs, vanilla, and powdered sugar until light.
  5. Pour in the butter and beat until well-combined; spread evenly over the crust.
  6. Bake 40-50 minutes or until set and golden.
  7. Remove from the oven, place on a cooling rack, and let cool thoroughly before cutting into small squares.

    1. Amount Per Serving
      Calories 244 Calories from Fat 120
      Percent Total Calories From:Fat 49% Protein 3% Carb. 48%

      Nutrient Amount per Serving
      Total Fat 13 g
      Saturated Fat 7 g
      Cholesterol 58 mg
      Sodium 228 mg
      Total Carbohydrate 30 g
      Dietary Fiber 0 g
      Sugars 8 g
      Protein 2 g

      Vitamin A 9% Vitamin C 0% Calcium 0% Iron 1%







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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.