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Gooey Butter Cake

1 pkg plain yellow cake mix
8 tbsp butter; melted
1 large egg

8 oz cream cheese; at room temperature
2 large eggs
1 tsp vanilla
8 tbsp butter; melted
3 3/4 cups confectioner's sugar; sifted

Place a rack in the center of the oven and preheat the oven to 350
degrees F. Set aside an ungreased 13 by 9 inch baking pan.

For the crust, place the cake mix, melted butter, and egg into a
large mixing bowl. Blend with an electric mixer on low speed for
2 minutes.

Stop the machine and scrape down the sides of the bowl with a rubber
spatula. The batter should come together in a ball. With your
fingertips, pat the batter evenly over the bottom of the pan,
smoothing it out with your fingers until the top is smooth. Set
the pan aside.

For the filling, place the cream cheese in the same mixing bowl
that was used to make the crust, and with the same beaters (no need
to clean either) blend with an electric mixer on low speed until
fluffy, 30 seconds. Stop the machine and add the eggs, vanilla,
and melted butter and beat on medium speed for 1 minute. Stop the
machine and add the confectioner's sugar. Beat on medium speed
until the sugar is well incorporated, 1 minute more. Stop the
machine and scrape down the sides of the bowl with a rubber spatula.
Pour the filling onto the crust and spread with the rubber spatula
so that the filling covers the entire surface and reaches the sides
of the pan. Place the pan in the oven.

Bake the cake until it is well browned but the center still jiggles
when you shake the pan, 45 to 47 minutes. Remove the pan from the
oven and place it on a wire rack to cool, 30 minutes. Cut into
squares and serve. Store this cake, covered in aluminum foil, at
room temperature for up to 4 days or in the refrigerator for up to
1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw
the cake overnight in the refrigerator before serving.


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