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Thursday, September 27, 2012

Paula Deen's Gooey Butter Cake Recipe

http://www.pauladeen.com/recipes/view2/gooey_butter_cake
http://www.pauladeen.com/

I love her recipes! This one is actually more like a brownie than a cake; it's awesome.

Ingredients

Cake:

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

http://www.pauladeen.com/recipes/recipe_view/sour_cream_scones/

This one, for Sour Cream Scones, is another of my favorites:

Ingredients

2 cup all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoon butter, cubed
1 cup sour cream
1 egg yolk
1/2 cup heavy cream
1/4 cup sugar in the raw

Directions

Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4-inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

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Both of these recipes will melt in your mouth, and they're perfect for warming up a wintery day.

 

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