Recipe Talk

This recipe was aired on Thursday, Feb 1/07.

It looked so awesome, but I didn't catch the recipe.

HELP!

Gooey Toffee Butter Cake Recipe courtesy Paula Deen





Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.

For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment 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 cakes are very, very rich, and a little will go a long way.

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 20 to 24 squares
User Rating:

Episode#: PA0505
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Double Chocolate Gooey Butter Cake Recipe courtesy Paula Deen
See this recipe on air Sunday Feb. 04 at 8:00 PM ET/PT.






Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 (18.25 ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 50 minutes
Yield: 20 to 24 servings
User Rating:

Episode#: IP0112
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Gooey Butter Cake Recipe courtesy Emeril Lagasse, 2002





This is a dish native to St. Louis ? apparently it originated during the Great Depression in the German section in the southern part of town. It almost always starts with store-bought or leftover yeast coffee cake or danishes that are cut up and fit into a buttered pan. The "gooey butter" part comes from the topping, which is poured over the cake pieces and then baked.

1 pound store-bought yeast-raised coffee cake
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 3/4 cup plus 2 tablespoons sugar
Pinch salt
1 egg
3 tablespoons light corn syrup
3 tablespoons water
2 teaspoons vanilla extract
1 3/4 cups flour
Confectioners' sugar, for dusting

Generously butter 1 (9 by 13-inch) baking pan.
Cut the coffee cake into 2-inch pieces and press pieces in the baking pan to form a snug single layer. In a bowl with an electric mixer on medium-high speed, beat the butter, sugar, and salt until very smooth. Add the egg, then beat in the corn syrup until smooth. Add the water and vanilla and, when incorporated, lower the speed to low and add the flour, mixing until just combined.

Using a fork, pierce the coffee cake all over. Pour the gooey butter batter over the top of the cake pieces, using the back of a spoon or a spatula to spread evenly. Let stand for 20 minutes.

Preheat the oven to 375 degrees F. Bake until the butter is bubbly and golden brown, about 20 to 25 minutes, being careful not to over bake, as the cake will not be gooey.

Cool to room temperature, cut into squares, and sprinkle with confectioners' sugar to serve.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 35 minutes
Cook Time: 25 minutes
Yield: 12 servings
User Rating:

Episode#: EM1F56
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Double Chocolate Gooey Butter Cakes
Recipe courtesy Paula Deen
Ingredients
8 tablespoons (1 stick) butter, melted, plus 8 more
tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Instructions

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir
until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add
the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add
the powdered sugar. Continue beating until ingredients are well mixed. Slowly add
the remaining 1 stick of melted butter, and the vanilla, continuing to beat the
mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake
mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake;
the center should still be a little gooey when finished baking. Let cake partially
cool on a wire rack before cutting into pieces.

Lemon Chess Gooey Butter Cake Recipe courtesy of Ann Byrn's The Cake Mix Doctor (Workman, 2000)





Crust:
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
Filling:
2 large lemons
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
8 tablespoons (1 stick) butter, melted
2 tablespoons white or yellow cornmeal
3 3/4 cups confectioners' sugar, sifted

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.

Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.

Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 20 servings
User Rating:

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

ST. LOUIS GOOEY BUTTER CAKE

Dough:

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

1/4 c. sugar

1/4 c. solid shortening

1/4 tsp. salt

1 egg

1 envelope yeast

1/2 c. warm milk

2 1/2 c. flour

1 Tbsp. vanilla extract

Gooey Butter:

2 1/2 c. sugar

1 c. butter, softened

dash of salt

1 egg

1/4 c. light corn syrup

2 1/4 c. flour

1/4 c. water

1 Tbsp. vanilla extract

powdered sugar for topping

To make dough: Mix sugar with shortening and salt. Add
egg and beat with electric mixer 1 minute until well blended.
Dissolve yeast in warm milk. Add flour, then milk-yeast
mixture and vanilla to sweet dough batter. Mix 3 minutes or
until dough is smooth and glossy. Place in lightly greased
bowl, cover with towel and let rise until doubled, about 1
hour.

To make Gooey Butter: Combine sugar, butter and salt.
Add egg and corn syrup. Mix enough to incorporate. Add flour,
water and vanilla.

To assemble: Divide dough into 2 pieces (equal parts).
Place in 2 well greased 9-inch square pans. Crimp edges
halfway up sides so gooey butter will not run out underneath.

After dough is spread out, punch holes in dough with fork to
keep dough from bubbling when baking. Divide gooey butter into
2 equal parts. Spread over dough in each pan. Let cakes stand
20 minutes, then bake 30 minutes in a 375 degrees oven. Do not
overbake; topping will not be gooey if cakes are baked too
long. After cakes are cool, sprinkle tops with powdered sugar.

Makes 18 to 20 servings.

GOOEY BUTTER CAKE

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

1 box yellow cake mix

2 eggs

1 stick butter

Gooey Butter Filling:

2 1/2 c. sugar

1 c. butter

dash of salt

1 egg

1/4 c. white corn syrup

2 1/4 c. all-purpose flour

1/4 c. water

1 Tbsp. vanilla

Combine sugar, 1 cup butter and salt. Add 1 egg and
corn syrup; mix and add flour, water and vanilla.
Mix together cake mix, 2 eggs and stick of butter.
Spread dough in greased 9 x 13-inch pan; crimp edges halfway up
side of pan so butter won't run out. After dough is spread,
punch holes in dough with fork. Spread butter filling over
dough. Let cake stand for 20 minutes. Bake at 380 degrees for 30
minutes. Do not overbake or cake will not be gooey. After
baked, top with confectioners sugar.

MICROWAVE GOOEY BUTTER COFFEE CAKE

For Cake:

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

1 (9 oz.) pkg. yellow cake mix
or 2 c. cake mix (which is
half of a two layer size
pkg.)

1/4 c. butter or margarine

1 egg, slightly beaten

confectioners sugar for

sprinkling on finished cake

For Topping:

3 oz. cream cheese

1 egg, slightly beaten

1 1/2 c. confectioners sugar

1 tsp. vanilla

Sift dry cake mix; set aside. In a medium-sized bowl,
melt butter on High, microwave for 45 seconds. Stir in egg.
Add sifted cake mix to butter-egg mixture; stir until mois-
tened.
Spread batter in a lightly greased 8 or 9-inch round
microwavesafe baking dish. Microwave on High 2 to 2 1/2
minutes or until center is no longer liquid.
Prepare topping in a medium-sized microwavesafe mixing
bowl. Soften cream cheese on High for 20 seconds. Beat in
egg. Add confectioners sugar and vanilla; beat well. Pour
topping over cake. Microwave on 70 percent (Medium-high) power
6 to 8 minutes. Let cool. Sprinkle top of cake with addition-
al confectioners sugar. Yields approximately 9 squares.

CHOCOLATE GOOEY CAKE

----------

1 yellow cake mix

Mix cake mix according to directions. Bake in 9 x
13-inch pan. Ten minutes before cake is done start icing.

Icing:

2 c. sugar

1/2 c. cocoa

1/2 c. milk

1/2 c. oleo

1 tsp. vanilla

Put all ingredients in saucepan and bring to boil; boil

1 minute. Remove cake from oven and punch holes all over cake.
Pour hot icing over hot cake. This is also a very good icing
to beat until cool and spread over cooled cake.

GOOEY YELLOW CAKE

--

1 box yellow cake mix

2 eggs

1 stick butter, melted

1 (8 oz.) cream cheese

2 eggs

1 lb. powdered sugar

Mix cake mix, 2 eggs and butter; pat into greased cake
pan. Mix cream cheese, 2 eggs and powdered sugar and pour over
the top of the cake mix mixture. Bake at 350 degrees for 30 to 35
minutes. Sprinkle with powdered sugar and let cool. Keep
refrigerated as it is gooey.