MMMMM.....Gooey...

In the Pacific Northwest, we have a very scare beast called the Geoduck (pronounced Gooey Duck). Today's recipe IS NOT in honor of that scary thing. Its so disgusting that I'm not even gonna post a picture. You can thank me for that later. Nope, today's sweetness is all about the Gooey Cake aka Gooey Butter Cake.

Those of you in the Missouri area know exactly what I am talking about. This pudding-y, cakey goodness is so sweet but so addictive that you just can't stop eating it. I am warning you, this cake is EXTRA sweet. I might be committed blasphemy here, but I think it would be so wonderful with raspberries or blackberries and I plan on making it again with summer fruit. I wonder if you can freeze it? It would be so good in pop form.

Now, without further adieu, I give you the Gooey Cake

Ingredients
Crust

• 1 pkg yellow cake mix
• 1 stick (1/2 cup) butter
• 1 egg

Gooey Butter Filling

• 1 (8oz.) pkg cream cheese, softened
• 2 eggs
• 1 (1lb.) box confectioners sugar (roughly 3 3/4 cups - 1 pound of confectioners sugar)
• 1 tsp vanilla
  

Mix cake mix with 1 stick of butter and 1 egg (DO NOT FOLLOW CAKE BOX DIRECTIONS!)
Pat mix into a 9x13 ungreased dish
Cream together cream cheese, eggs, sugar and vanilla. The batter will be of a thick icing or cake consistency.
Pour over cake mixture and spread to the edges.
Bake at 350 degrees for 25-35 minutes, until you have a nice light brown crust on the top.
Let cool and dig in. Traditionally the cake is dusting with more confectioners sugar, but I left mine all naked.

This cake is a wonderful compliment to coffee or a nice strong tea. Trust me, once you try this, you will be hooked!