Mrs Knobbes Gooey Butter Cake Recipes

AUNT ROSIE'S GOB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
• In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
• Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
• Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

MRS. KNOBBES GOOEY BUTTER CAKE

Steps:

• Mix the cake mix with 1 egg and the butter and pat into a greased cake pan.
• Mix and pour the remaining ingredients over the cake.
• Bake at 350F for 35 minutes.
• Dust the top with powdered sugar.

OOEY GOOEY BUTTER CAKE

Steps:

• Mix cake mix, melted butter and one egg.
• Add pecans to bottom layer.
• Pat into 13x9 inch pan.
• In a separate bowl beat cheese until fluffy.
• Add 2 remaining eggs to cheese and mix well.
• Add powdered sugar and beat until lumps are gone.
• Pour this mixture over cake in pan.
• bake at 350 for 30-45 minutes or until topping is golden.
• Allow to cool somewhat to set topping (slides off when warm).

COCONUT GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix margarine, cake mix, 1 egg and pecans together and pat into a greased 9x13 pan.
• Combine powdered sugar, cream cheese and 2 eggs.
• Add coconut and mix well.
• Pour over bottom layer.
• Bake 45 minutes at 350 degrees F.
• Cool completely before cutting into squares.

DOUBLE CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease 13x9-inch baking pan.
• In a large bowl combine cake mix, 1 egg and 1 stick of melted butter and stir until well blended.
• Pat mixture in to pan.
• With mixer, beat cream cheese until smooth.
• Add 2 eggs, cocoa powder and powdered sugar.
• Beat until all ingredients are well mixed.
• Slowly add 1 stick of melted butter and vanilla.
• Beat until smooth.
• Stir in nuts with spatula.
• Spread filling over cake mixture.
• Bake for 40-50 minutes.
• (Be careful not to overcook, center should still be a little gooey when finished baking).
• Let partially cool on wire rack before cutting.
• Serve alone or with vanilla ice cream.

GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)

Steps:

• Mix sugar, shortening, and salt in a bowl.
• Add egg, and beat together for 1 minute.
• Dissolve yeast in warm milk.
• To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
• Make Topping: Cream butter in a mixer.
• Mix together flour and sugar; gradually beat into butter.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
• When dough is doubled, punch it down and divide in two sections.
• Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
• Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
• Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
• Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
• DO NOT OVERBAKE!