Gooey Butter Cake - Version III - the Mystery Flavor
|So Sunday I had to make something in case they did have room for desert (little did I know "they" weren't going to show). After the peanut butter fiasco, I was determined to try again. Only this time, I figured that I've made so many of Paula's Gooey Butter Cakes, that I could make up a flavor of my own with my knowledge of how she comes up with hers. Also, I still had a boatload of cream cheese in my fridge that I needed to get rid of.|
I had a few flavors of cake mix in my pantry and decided that banana would be an interesting base. Now for the filling.. do I go all Elvis on their asses and try another peanut butter filling (using a BRAND SPANKING NEW jar of peanut butter OF COURSE) with maybe marshmallow fluff swirled through? That did sound mighty tasty - but I was kinda afraid of peanut butter the next day.. so we'll try that one another time. So what else goes well with bananas? Chocolate of course!! A chocolate covered banana gooey butter cake! Ingenious! (Is that a word?)
Now I had the flavors I wanted to try. But I've got the problem of that cream cheese layer being so damn thin.. I specifically recall all my pumpkin gooey cakes being light and fluffy.. not thin and so dense, dammit. My guess is that the pumpkin is what makes that variation so much more fluffy - although I couldn't tell you why I guess that. I have no good reason. Well I decided to up the cream cheese to two packages for this cake. I did end up getting a thicker layer (duh) but it wasn't as light as the pumpkin. Still.. a most excellent cake all in all. I'm very happy with the results and will make this variation again and again.
1 pkg. banana cake mix
1/2 c. (1 stick) butter, melted
8 oz. semi-sweet chocolate
4 TBS. heavy cream
2 (8 oz.) pkgs. cream cheese
8 oz. confectioners' sugar
1 tsp. vanilla extract
Preheat oven to 350º F.
Lightly grease a 9" x 13" x 2" baking pan (I always use a glass Pyrex dish) with butter.
In a mixer, combine the cake mix, egg and butter until it forms a ball. Press this mixture into the bottom of your baking pan.
Place the chocolate and heavy cream into a microwave safe bowl and zap it for 30 seconds, then stir to combine, zap again for 15 seconds and stir until it's all melty.
In same mixer, beat the cream cheese until it's good and soft, add the eggs, chocolate and vanilla. Mix well. Slowly add the sugar until it's just combined. Pour over the cake layer and spread until it's even.
Bake for 35 minutes. Original gooey butter cake recipe calls for 45-50 minutes, but 35 was just perfect for my oven. Cool before serving.
My crap cam seems to be taking a crap on me (oh no!) I couldn't get a clear picture of this cake to save my life :(
*Note: You might have noticed that I left out that 2nd stick of butter in the filling. I really don't think it's needed.