The last few weeks have totally gotten away from me. I feel like we were always on the go and, now, we are literally going! Headed to North Carolina for a last hurrah this summer. (Some of my first posts were about, or inspired by, our NC trip two years ago.) Two weekends ago, we had D’s dad, his wife and D’s brother over for dinner. I made this awesome pasta, garlic bread, and desserts. I can’t ever go with just one. I always feel like I should give options. One of those options was this insanely fabulous, super-easy cake.
The recipe is from a restaurant in Houston called Treebeard’s known for their Southern food. I have to admit that in all my years in Houston, I never went there. I’m thinking I should. Perhaps I’ll remedy this on my next trip…
The cake starts with boxed cake mix that becomes the “crust” and the top becomes this rich gooey layer of yumminess. So quick and delicious!
You can dust the top with powdered sugar, but I didn’t. I assumed the pound full of sugar (Yes, a WHOLE pound) in the cake was sufficient!! I did serve with sliced strawberries that paired very well with the sweet cake.
The recipe is from the Houston Chronicle (1990, I think) and I first made it in 1991. The only note my twenty year-old self wrote on the recipe card is “Excellent!”
Treebeards’ Butter Cake
1 (2-layer cake size) package yellow cake mix (Pillsbury’s pudding-included type)
4 eggs, divided
1 stick (1/2 cup) butter, melted
8 oz. cream cheese, softened
1 tsp. vanilla
1 pound powdered sugar
1. Preheat oven to 350 degrees (325 degrees if using glass pan).
2. Grease a 13-by-9-by-2-inch pan.
3. Mix one beaten egg with dry cake mix and melted butter to a moist dough consistency.
4. Press mixture evenly into pan.
5. In bowl of electric mixer, beat cream cheese with remaining eggs and vanilla until creamy.
6. Gradually beat in confectioner’s sugar until smooth (this will take several minutes).
7. Pour batter over crust.
8. Bake for 35 to 40 minutes. (Watch carefully so crust doesn’t get too brown.) The cheese mixture should sink into the center somewhat, leaving a firmer crust around the edges.
9. Cool, cut into squares and serve
Source: Houston Chronicle