Apparently this thing called a Gooey Butter Cake is somewhat of a delicacy in St. Louis. As the story goes, a baker mixed some ingredients together in inaccurate proportions, but he decided to bake his concoction anyway and he ended up with this cake that is a little like a lemon bar in texture, but light in flavor. And, really, it is VERY easy to make. *Disclaimer: this is the first time I’ve made this recipe, so I can’t tell you if it’ll work in a dairy/egg free version, but I suspect that it would be just fine!*

Ingredients:

• 1 gluten free yellow cake mix (I used this one)
• 1 c. butter, melted
• 4 eggs
• 2 teaspoons vanilla extract
• 1 8 oz. package of cream cheese, softened
• 4 c. powdered sugar

Directions:

• Preheat oven to 350 degrees
• In a bowl, mix the gluten free cake mix with 1/2 c butter, 2 eggs and 1 tsp. vanilla extract.
• Press cake mixture into the bottom of a greased 9×13 pan
• Using a stand mixer, whip the cream cheese. Add remaining eggs one at a time, stirring after each one is added.
• Pour in remaining 1/2 c. butter and 1 tsp. vanilla extract.
• Turn the mixer to low and add the powdered sugar a little at a time until all of the sugar is mixed in. Turn mixer on to medium speed and beat for about 30 seconds.
• Pour cream cheese batter over cake layer, smoothing with a spatula.
• Bake 40-45 minutes until browned on top. Don’t overcook because you want the filling to remain a little gooey.

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