Rebel Recipes: Ooey Gooey Butter Cake
As a kid growing up in the South, you knew it was a special occasion if your grandmother made a cake. To welcome football back properly, this week’s recipe is a cake…but not just any cake. It’s Paula Deen’s Ooey Gooey Butter Cake.
The best part about this is that the cake is more like the consistency of bars, so it is very portable and easy to eat at the tailgate.
A friend of mine often baked these to give her team good luck, but her team was unfortunately not Ole Miss. What a shame! Let’s go, Rebs, and let’s keep starting the season off on a sweet note!
Ingredients
- 1 package yellow cake mix (I always use Duncan Hines Butter Golden.)
- 3 eggs
- 16 tablespoons melted, divided butter
- 1 (8 oz) package softened cream cheese
- 1 tbsp vanilla
- 1 (16 oz) box powdered sugar
Directions
Preheat oven to 350 °F.
Combine the cake mix, one egg, and 8 tablespoons butter, and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth. Add 2 eggs, vanilla, and 8 tablespoons butter, and beat together. Next, add the powdered sugar, and mix well. Spread over cake batter, and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Hotty Toddy!
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
