Gooey Butter Cakes-How many variations?

[cinnabun]

I was watching Paula Deen today (one of the few shows I like watching) and she made a chocolate gooey butter cake today. Now I know there is a variation of this in her cookbook, the first one, and I don't know if it is listed in the recipe that is in the dessert cookbook. My question is how many variations are there? Is it endless and only left to your imagination? How many different variations have you tried? Have you come up with any variations of your own that are not in the recipe(s)? I have to try and go find my dessert cookbook of hers.

[cinnabun]

I did type up the recipe, its not in mastercook format but typed as closely to the way it was in the book and I did add the copyright information and everything. Please excuse any typos. It was not proofread yet. Here it is:

Gooey Butter Cake

Serves 18 to 20

I could write a full chapter on this dessert. It is the number-one choice in our resteraunt.

One 18 1/2-ounce package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted

Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9-inch baking pan. Prepare filling.

Filling
One 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
One 16-ounce box powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.

Variations:
1. For the holidays, add a 15-ounce can of pumpkin to the filling; and cinnamon and nutmeg.
2. Add a 20-ounce can of drained crushed pineapple to the filling.
3. Use a lemon cake mix. Add lemon juice and zest to the filling.
4. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
5. Use a spiced carrot cake mix. Add chopped nuts and shredded carrots to the filling.
6. Use mandarin oranges, bananas, blueberries, or strawberries--just coordinate your extract flavorings.
7. Use a chocolate cake mix. Add ¾ to 1 cup peanut butter and nuts to the filling.

Published by Random House
Previously Published under Title: Favorite recipes of the Lady and Her friends
Privately Published in different form in 1997 as Favorite recipes of the Lady and Her friends
Copyright ©1997, 1998 By Paula H. Deen
ISBN # 0-375-75111-4
The Lady & Sons Savannah Country Cookbook p. 125-126
Cakes and Pies

[shihtzux2]

I made the version with peanut butter using a German Chocolate cake mix (all I had in the pantry). I actually liked it more after it had been refrigerated a day than I did hot out of the oven. Almost TOO sweet for me, and I'm a sugar guzzler.

[cinnabun]

Here is the other one--

Gooey Butter Cakes

BUTTER GOOEY CAKES. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:
What's in a name? that which we call a rose
By any other name would smell as sweet.

This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.

CAKE
1 18.25-ounce box yellow cake mix
1 egg
½ cup (1 stick) butter, melted

FILLING
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners' sugar
½ cup (1 stick) butter, melted

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan.
In a bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minute. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way--even for piggies like me!


Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with dollops of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approxiamately ¼ cup) and zest of 2 lemons to the cream cheese filling. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1½ cups finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

The Lady & Sons Just Desserts
p. 96-97
© 2002 by Paula H. Deen
Published by Simon & Schuster
ISBN # 0-7432-2484-1
Cookies & Bars

[cinnabun]

In Mastercook format


* Exported from MasterCook *

Gooey Butter Cake

Recipe By :Paula H. Deen
Serving Size : 0 Preparation Time :0:00
Categories : Cakes and Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 18 1/2-ounce package yellow cake mix
1 egg
8 tablespoons butter -- (1 stick) melted
Filling
1 8-ounce package cream cheese -- softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter -- (1 stick) melted
1 16-ounce box powdered sugar

Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9-inch baking pan. Prepare filling. [cake mix, egg, and melted butter].

Filling: Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.

Variations:
1. For the holidays, add a 15-ounce can of pumpkin to the filling; and cinnamon and nutmeg.
2. Add a 20-ounce can of drained crushed pineapple to the filling.
3. Use a lemon cake mix. Add lemon juice and zest to the filling.
4. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top.
5. Use a spiced carrot cake mix. Add chopped nuts and shredded carrots to the filling.
6. Use mandarin oranges, bananas, blueberries, or strawberries--just coordinate your extract flavorings.
7. Use a chocolate cake mix. Add ¾ to 1 cup peanut butter and nuts to the filling.
Serves 18 to 20

Published by Random House
Previously Published under Title: Favorite recipes of the Lady and Her friends
Privately Published in different form in 1997 as Favorite recipes of the Lady and Her friends
Copyright ©1997, 1998 By Paula H. Deen
ISBN # 0-375-75111-4
The Lady & Sons Savannah Country Cookbook p. 125-126


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6657 Calories; 337g Fat (45.0% calories from fat); 59g Protein; 870g Carbohydrate; 6g Dietary Fiber; 1317mg Cholesterol; 6160mg Sodium. Exchanges: 5 Lean Meat; 65 Fat; 57 1/2 Other Carbohydrates.

NOTES : I could write a full chapter on this dessert. It is the number-one choice in our resteraunt.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Gooey Butter Cakes

Recipe By :Paula H. Deen
Serving Size : 0 Preparation Time :0:00
Categories : Cookies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
1 box yellow cake mix -- (18.25 ounce)
1 egg
1/2 cup (1 stick) butter -- melted
FILLING
1 package cream cheese -- (8 ounce) softened
2 eggs
1 teaspoon pure vanilla extract
1 box confectioners' sugar -- (16 ounce)
1/2 cup (1 stick) butter -- melted

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan.
In a bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minute. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way--even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with dollops of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approxiamately ¼ cup) and zest of 2 lemons to the cream cheese filling. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1½ cups finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

The Lady & Sons Just Desserts
p. 96-97
© 2002 by Paula H. Deen
Published by Simon & Schuster
ISBN # 0-7432-2484-1

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3648 Calories; 200g Fat (49.0% calories from fat); 57g Protein; 412g Carbohydrate; 6g Dietary Fiber; 950mg Cholesterol; 4719mg Sodium. Exchanges: 5 Lean Meat; 38 Fat; 27 Other Carbohydrates.

NOTES : BUTTER GOOEY CAKES. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:
What's in a name? that which we call a rose
By any other name would smell as sweet.
This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Linda in MO]

I grew up eating Gooey Butter Cake but we always called it Ooey Gooey Butter Cake. ;) And they (my mom and her sisters) added an extra egg to the cake part and did not add butter to the cream cheese/powdered sugar mixture. I'm pretty sure they always used Duncan Hines cake mix, too.