South St. Louis Deep Gooey Butter Cake

I recently mentioned a dish called South St. Louis Deep Gooey - our friend Ruth's specialty. I think the first time I got to try it was back in 2008, at our 'Heritage Potluck'. I've been hooked ever since, but never tried making my own. Although Ruth tried out the fancy version of the recipe during our Train Wreck Kitchen cookie party a couple weeks back, I really prefer the quicker incarnation. Ruth was out of town and having phone troubles, so I couldn't score the recipe - but tracked down a couple versions online, and merged them a bit - along with some advice from Ruth once I got a hold of her.

Part of our Christmas tradition with Dan's family is that everyone brings cookies and sweets to Christmas dinner, and we all get to try them after the gift exchange. Everyone is invariably stuffed, so most of the cookies get packed up and sent home. But those that did try the Deep Gooey seemed to really enjoy it (even though I forgot the dusting of powdered sugar on top). And I'm sure to be eating it for breakfast in the morning.

South St. Louis Deep Gooey
1 box yellow cake mix
1/2 cup butter, melted
2 eggs, beaten
8 ounces cream cheese
1/2 teaspoon vanilla extract
2 more eggs, beaten
1 16 oz box confectioners' sugar

Preheat oven to 300. Lightly grease a 9x13 baking dish.



In a large bowl, combine cake mix, melted butter and first 2 beaten eggs.




Stir to combine, until all the cake mix is moistened.



Spread mixture into the bottom of the baking dish in an even layer.



In an electric mixer, beat the cream cheese, vanilla and remaining 2 eggs until relatively smooth, starting on low and increasing to high.



Turn the mixer down to low and add the confectioners' sugar.



Beat until smooth (smoother than the picture below)



Pour over top of the cake mixture in the pan and spread evenly.



Bake for 40-50 minutes, until golden brown on top.



Cooking time varies, so keep an eye on the cake and remove it as soon as the top is golden brown.



Allow cake to cool completely. Dust with additional confectioners’ sugar. Cut into bars