Ingredients
For the Cake Base:
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, softened
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
For the Gooey Layer:
1 (8-ounce) package cream cheese, room temperature
2 large eggs
1 teaspoon pure vanilla extract
4 cups powdered sugar (confectioners')
Powdered sugar (confectioners'), for dusting top
Instructions
Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish.
Make the cake base: In a large mixing bowl, combine flour, granulated sugar, softened butter, baking powder, salt, milk, egg, and vanilla extract. Beat with an electric mixer on low speed for 30 seconds, then on high speed for 3 minutes. Press mixture evenly onto bottom of prepared baking dish; set aside.
Make the gooey layer: In a medium bowl, beat cream cheese until creamy; add the 2 eggs and vanilla extract. Blend in powdered sugar until well mixed. Pour batter over the cake base in the baking pan.
Bake 30 to 40 minutes or until cake is nearly firm when you shake it (you want the center to be a little gooey, so do not over cook the cake). Remove from oven and let cake cool in the cake pan on a wire rack.
When cool, remove to a serving plate and sprinkle with powdered sugar.
If making ahead of time, refrigerate in an airtight container up to one day.
Makes 9 servings.
Notes:
The homemade cake base will be slightly less dense than the boxed mix version, but will still provide the perfect foundation for the gooey topping
Make sure to press the cake base mixture firmly and evenly in the pan for best results
Don't skip letting the cream cheese come to room temperature - it makes mixing much easier