FoodNuts!

I was told that only two good things ever came out of St Louis. One was this cake. I assume the other one is supposed to be my Father-In-Law, but I think they’re forgetting about Ted Drewes. I know he would agree.

But I digress. On to the cake!

Ingredients:

- One Box Yellow Cake Mix (18oz) (Do not use a mix that has pudding in the mix.)
- 1 Stick of Butter (Softened at room temperature) (Yes, you really need to use butter!)
- 4 Eggs
- 8 oz Cream Cheese (Softened at room temperature)
- 1 Box Powdered Sugar (1lb)

Bottom Layer

- One Box Yellow Cake Mix (18oz)
- 1 Stick of Butter
- 2 Eggs

Mix ingredients for bottom layer and pat into a well-greased and floured 9×13 inch pan. I like using the disposable ones.

Top  Layer

- 2 Eggs
- 8 oz Cream Cheese
- 1 Box Powdered Sugar (1lb)

Mix ingredients for top layer and spread evenly over the bottom layer.

Action shot!

Sprinkle with additional powdered sugar, if desired. (You do.)

Bake for 40 to 45 minutes at 350 degrees.  Cake is done when edges are dark brown and the top is golden brown. Center may be a little Gooey. Personal preference here. For more done, cook 5 more minutes.

Note: Gooey Butter Cake is a good coffee cake that freezes well and will stay fresh for several days. It will never last that long.

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