We Got Gooey & Buttery for Our One Year Engagementiversary!

Saturday was our one year anniversary of being engaged!

On April 11, 2014, Adam gave me this beauuutiful yellow diamond ring in a Sprinkles cupcake box. Jewelry people actually classify this diamond as a “fancy yellow,” so it is just perfect for me. Adam picked it out all on his own, aren’t I lucky!?

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See??!

In honor of our engagementiversary, I made Adam’s favorite dessert—gooey butter cake! “Gooey butter cake” is like a thing in Saint Louis. (I lived there for like 11 months a few years back—was best friends with Nelly, too! Remember?) When I lived there, Adam and I were in a long distance relationship (he still lived here in AZ)—so when he would come to visit, we would always get coffee and gooey butter cake from my neighborhood coffee shop. I found a recipe to make a homemade version, and when I did, Adam declared it as “THE BEST DESSERT IN THE WORLD!”

It is INDEED very tasty, but the best part about it is that it is semi-homemade which makes it super easy! (It is semi-homemade because it calls for a boxed cake mix. I traditionally like to make things from scratch, but who am I to mess with “THE BEST DESSERT IN THE WORLD!?”)

Here’s the recipe!

Cake:

  • 1 box of cake mix
  • 1 egg
  • 8 tablespoons of  butter, melted
  1. Preheat oven to 350 degrees
  2. Using an electric mixer, combine the cake mix, egg, and melted butter (if you are using a KitchenAid mixer, use the paddle attachment for this part)
  3. Lightly grease a 9”x13” baking dish
  4. Press the mixture into the bottom of the baking dish and set aside to prepare the topping

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Topping:

  • 1 eight ounce package cream cheese, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons of butter, melted
  • 16 ounces of powdered sugar
  1. Using an electric mixer, beat the cream cheese in a large bowl until smooth (if you are using a KitchenAid mixer, use the whisk attachment for this part)
  2. Add the eggs, extract, and butter until thoroughly combined
  3. Finally, add the powdered sugar and mix well
  4. Distribute the topping layer over cake layer and spread evenly
  5. Bake for 40-45 minutes or until slightly browned on top
  6. The middle of the cake should be “gooey” (DUH) so make sure not to over-bake
  7. Allow the cake to cool–it shouldn’t be served hot or warm

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Here’s another great thing about this recipe—you can make different flavors of gooey butter cake using different types of cake mixes! The possibilities are endless! (I normally use red relvet, but this time I used a lemon cake mix–Adam requested this.) You could have pumpkin gooey buttercake, original gooey butter cake (this would be with a regular yellow cake mix), chocolate gooey butter cake, even crunch wrap gooey butter cake (just kidding!)

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YUM!

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