how do u make gooey butter cake?

Question

can u make it without a cake mix?

i cant use cake mix so please one with out it !

Answer 1

http://www.mealsmatter.org/recipes-meals/recipe/28649
the above is a recipe with cake mix and below is one from scratch.

ST. LOUIS GOOEY BUTTER CAKE
Available in almost every bakery and supermarket in the St. Louis area, this ooey, gooey coffee cake is unique in taste, texture and appearance.

Dough:
1/4 cup warm water (110 degrees)
4 1/2 teaspoons instant yeast
1/2 cup warm milk (110 degrees)
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 cup (1/2 stick) unsalted butter, softened
1 egg
1/4 teaspoon salt
2 1/2 cups all-purpose flour, divided

Gooey butter topping:
2 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
Dash salt
1 egg
1/4 cup light corn syrup
2 1/3 cups all-purpose flour
1/4 cup warm water (110 degrees)
2 teaspoons pure vanilla extract
Confectioners' sugar, for sprinkling

For dough, combine water and yeast in mixing bowl of electric mixer; hand-whisk to mix, then let stand a few minutes. Stir in milk, sugar, vanilla, butter, egg, salt, and 2 cups of the flour. Switch to dough hook and knead on slow speed, sprinkling in as much of the remaining 1/2 cup flour as needed, until dough is smooth, about 5 to 8 minutes. Cover bowl with a towel and let dough rise in warm, draft-free place 45 to 60 minutes, or until almost doubled.

Meanwhile, prepare gooey butter topping. Combine granulated sugar, butter, salt, egg, corn syrup, flour, water and vanilla in work bowl of food processor fitted with metal blade; process 20 to 30 seconds, or until mixture is a smooth paste. (Or beat with electric mixer until well mixed.)

To assemble: Generously spray two 9-inch square baking pans with nonstick cooking spray. Line a baking sheet with parchment paper.

Gently punch down dough. Divide dough into two equal pieces. Press one portion into each prepared pan, pressing lightly to fit. Use fingertips to crimp edges about halfway up side of pan to make a border (so gooey butter will not run underneath). Use a fork to prick a few holes in dough to prevent bubbling (do not prick dough all the way through). Divide gooey butter into two equal portions; spread over dough in each pan. Let stand, uncovered, 25 minutes.

Place pans on prepared baking sheet. Bake in preheated 375-degree oven 20 minutes, then reduce heat to 350 degrees and bake 15 minutes. Topping should be bubbly and golden brown. Do not overbake; topping will not be gooey if cakes are baked too long.

Remove pans from oven and transfer to wire racks to cool until the topping settles and cake is just a bit warmer than room temperature. Sprinkle tops with confectioners' sugar.
Serve warm or at room temperature.

Answer 2

Double Chocolate Gooey Butter Cake Ingredients * 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 Directions 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.

Answer 3

Here is the recipe I have. I make it with cake mix.

1/2 cup butter
1 box yellow cake mix
3 eggs
1 - 8 oz. package of cream cheese
1/2 t almond extract
4 cups of confectioners' sugar

Preheat oven to 350. Lightly grease one 9x13 cake pan. Melt butter. Empty cake mix into a large bowl. Stir melted butter, along with one egg, into the cake mix. Press mixture into pan. In a large bowl, mix cream cheese, almond extract, confectioners sugar and the remaining two eggs. Beat for three minutes with an electric mixer set on medium high speed. Spread over top of the cake mixture in the pan. Bake at 350 for 35-45 minutes until golden brown on top. Allow cake to cool. Dust the top with confectioners sugar. (Cake will be gooey on the top, so don't over bake!)

Answer 4

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:

What's in a name? that which we call a rose
By any other name would smell as sweet.

This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
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 little cakes are very, very rich, and a little will go a long way-even for piggies like me!
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.
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never heard of one without a mix, though

Answer 5

It's really easy, but no you can't make it w/o cake mix.

Answer 6

you have to poop on it