Biodiversity Herbs and Baking: June 2009

Paula Deen's Gooey Butter Cake

Recently my travels bought me to Savannah, GA. I took the opportunity to visit Paula's Deen's Lady and Sons restaurant.

I was so excited to eat at Paula Deen's because I love butter and wouldn't normally cook with it..AND at the same time, I love how Southern cooking and its flavors reminded me of my youth as a student in Virginia. I was so carefree and innocent.

Anyhow, after I secured a seat at the restaurant, I ordered ice tea and chowed down on fried chicken, collard greens, black eye peas, Lima beans, sweet potatoes, ribs.... everything all soaked in peanut oil or butter of course. Yummy! When it was time for dessert, the waitress asked me if I wanted peach cobbler or "gooey butter cake". Ooooohhhh... of course I didn't have much room left in my tummy.. but gooey butter cake sounded irresistible, so I ordered it. When the cake came and I tasted it, I knew it was a winner. I also knew Eric would love this cake.

So, for his birthday yesterday, I baked his cake for him. The result? He loved it!

Here is the link to the recipe:

http://www.pauladeen.com/recipe_view/795

I have also typed it out here. Try it, you will be comforted.

Ingredients & Directions:

Cake: 1 18 1/4-ounce package yellow cake mix 1 egg 8 tablespoons butter, melted.
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

Filling: 1 8-ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 16-ounce box powdered sugar.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.Next, add the powdered sugar and mix well.