Time 1h Yield 16 servings. Number Of Ingredients 10 Steps:
Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners’ sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners’ sugar if desired.
Time 1h40m Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish. Beat confectioners’ sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter. Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners’ sugar over cooled cake.
Yield 18 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan. Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer. Bake for 40 to 45 minutes. Cool.
Time 2h10m Yield 2 cakes, 16 serving(s) Number Of Ingredients 17 Steps:
For Dough:. In large bowl cream sugar, shortening and salt until light and fluffy. Add egg and beat well 1 minute until well blended. Dissolve yeast in the warm milk. Add flour, then milk-yeast mix and the vanilla to the sugar mixture. Mix 3 minutes. (Use dough hook if possible). Turn dough onto lightly floured board and knead 1 minute. Place in a lightly greased bowl and cover with a towel. Set in a warm place to rise for 1 hour. Than divide dough into 2 equal pieces. Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.). Transfer dough to each pan and pat up the sides so the gooey butter doesn’t run underneath. Prick a few times with a fork to keep from bubbling up during baking. For gooey butter:. In large bowl, combine sugar, butter and salt. Add egg and corn syrup. Mix enough to blend well. Add the flour, water and vanilla, mixing well. Divide the gooey butter in 2 equal parts. Spread over dough in each pan. Let stand for 20 minutes. While cakes are standing, preheat oven to 375 degrees F (190 C). Bake for 20 to 25 minutes, until topping starts to turn golden. Do not over bake or the topping will not be gooey. Let cakes cool completely on wire rack. Sprinkle with powdered sugar if desired. Serve at room temperature and store uneaten cakes in fridge.
Number Of Ingredients 15 Steps:
Brush a 13-by-9-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter. Set aside. Make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and salt until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes. Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour. Make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides of bowl. Add flour in two additions, alternating with corn syrup. Beat until thoroughly combined. Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with confectioners’ sugar and serving.
Yield Makes 16 servings Number Of Ingredients 17 Steps:
For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside. Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes. Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours. When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside. Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven. Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners’ sugar, slice, and serve warm.
