LEMON GOOEY BUTTER CAKE RECIPES

GOOEY BUTTER CAKE III RECIPE | ALLRECIPES

Gooey Butter Cake III Recipe | Allrecipes image

This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.

Provided by Barbara

Yield 1 - 9 x 13 inch cake

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
4 large eggs, divided
2 teaspoons vanilla extract, divided
1 (8 ounce) package cream cheese
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
Bake for 40 to 45 minutes. Cool.

Nutrition Facts : Calories 333.7 calories, CarbohydrateContent 49.5 g, CholesterolContent 69.2 mg, FatContent 13.9 g, FiberContent 0.3 g, ProteinContent 3.7 g, SaturatedFatContent 6.8 g, SodiumContent 277.7 mg, SugarContent 38.7 g

CAKE MIX GOOEY BUTTER LEMON COOKIES RECIPE - BETTYCROCKER.COM

Cake Mix Gooey Butter Lemon Cookies Recipe - BettyCrocker.com image

Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut — cake mix!

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 25 minutes

Yield 36

Number Of Ingredients 8

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
2 tablespoons finely grated lemon peel
1 egg
2 tablespoons lemon juice
1 box Betty Crocker™ Super Moist™ lemon cake mix
1 3/4 cups powdered sugar
3 to 4 tablespoons lemon juice

Steps:

Heat oven to 350°F.
In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 120 , CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 135 mg, SugarContent 11 g, TransFatContent 0 g

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