Remember in grade school when your teacher had everyone make goofy gifts for your parents for Christmas?
Just me then? Thought so.
Well when I was in 5th grade, the fabulous Mrs. Miller had us make a cookbook for our folks consisting of recipes from each student in the class. Which for some reason, Ma Dukes had kept all these years. Thats where I got this little number from.
I’m making it my mission to make (and/or adapt) each recipe from this “book”, and hopefully I will chronicle it here.
We’ll see how that goes.
Anyways, the original recipe for this is the bomb-diggity, however it called for a boxed cake mix, which I didn’t have on hand, so I made a butter cake base from scratch and added some gooey goodness on top. That felt like a crazy run-on sentence. I don’t think Mrs. Miller would approve of my comma usage. Regardless, this recipe wasn’t quite what I was expecting but it was deeeelish nonetheless!!
I mean c’mon, you can’t go wrong with butter and cream cheese!!
Texas Butter Cake
1 3/4 c. flour
1/2 T. baking powder
1/2 t. salt
3/4 c. butter, softened
1 1/4 c. sugar
2 eggs
3/4 c. milk
1 t. vanilla extract
Preheat oven to 350 degrees. Add all ingredients to large mixing bowel/electric stand mixer. Mix/blend all ingredients together until smooth. Grease and flour a cake pan, mine was 9×9 inches. Spread batter evenly in bottom of pan. Then mix:
1, 8oz package cream cheese, softened
1 box powdered sugar (I think it’s about 10 oz? sorry)
2 eggs
Beat these ingredients together until smooth. Pour on top of cake mixture. DO NOT MIX THEM TOGETHER! Embrace the layeriness of it. Now pop it in the over for 40 minutes or until light brown on top.
Voila!! Super easy. The next time I need ooey gooey goodness and have a boxed cake mix in my house, I’ll make the original recipe and share, but for now, suck it Trebeck!
Source: adapted from my 5th grade recipe book, bottom cake recipe from here
