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Gooey butter cake is a simple two-layered snack cake with a soft sumptuous top layer and a tender crumbly almost shortbread-like layer on the bottom. It originated in St. Louis, Missouri nearly a century ago, and is similar to other regional treats like southern Chess Squares and Philadelphia Style Cake.
Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it’s done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking. Allow the gooey butter cake to cool completely at room temperature.
Instructions Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper and set aside. Dump the dough into the prepared pan. For the top layer, wipe out the food processor bowl and add the cream cheese. Pour the mixture over the bottom layer. Allow the gooey butter cake to cool completely at room temperature.
Heat oven to 375°F. Bake 30 minutes for 13×9 or 20 minutes for 8×8 or until top is just golden and crusty, but still gooey. DO NOT OVERBAKE! “This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.”
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