Gooey Butter Cake
Cake Layer:
| 1¼ | cups sugar |
| ½ | cup (1 stick) butter, softened |
| 2 | eggs |
| 1½ | cups all-purpose flour |
| ⅓ | cup dry milk |
| 2 | tablespoons cornstarch |
| 2 | teaspoons baking powder |
| 1 | teaspoon baking soda |
| ½ | teaspoon salt |
| ¼ | cup milk |
| 2 | teaspoons vanilla |
Pre-heat oven to 350° F (use center rack). Cream together butter and sugar until fluffy. Add eggs and beat until smooth. Stir together the remaining dry ingredients in a separate bowl. Incorporate the dry ingredients into the butter mixture along with the milk and vanilla. Spread into a greased 9×13‑inch pan. (The consistency will be somewhere between cake batter and cookie dough.)
Gooey Layer:
| 1 | pound 10x powdered sugar |
| 2 | eggs |
| ½ | pound cream cheese, room temperature |
Set aside ¼ cup of powdered sugar. Blend remaining sugar, eggs, and cream cheese until smooth. Pour over top of the cake layer. Bake about 35 to 40 minutes. When done, the top should be nicely browned, but the cake should still be a little gooey. Allow to cool 10–15 minutes. Dust with reserved powdered-sugar. Cut into squares (about 20–24) or serve from the pan. Good warm or cold! (The remnants, if there are any, go well with coffee the next morning.)