One thing we all look forward to at Shelton Christmas is Ooey Gooey Butter Cake.  If you’ve never had it, it’s sweet, creamy, rich, and decadent, just what everyone needs at the holidays.  It’s history started right here in our home state of Missouri in St. Louis, when, as the story goes, a baker confused the ratios of butter and flour.  However it came to be, it’s a staple on our dessert table, and it is coveted by all.  This recipe is a twist on the classic that makes it easy to give as gifts, take to holiday parties, or to help you control the portion size of this easily over-indulgable treat.  If all that weren’t enough, it’s amazingly simple and requires only six common ingredients.

Here’s what you’ll need:

1/2 c. unsalted butter at room temperature

8 oz. cream cheese at room temperature

1 egg

1/2 t. vanilla

1 box yellow cake mix

1 c. powdered sugar

After you’ve set your oven to 350, start by beating the butter, cream cheese, vanilla, and egg with a mixer until they are creamy and slightly fluffy looking.  Next add the cake mix and continue beating until thoroughly combined.

The batter will be thick and sticky, so place it in the fridge for about 30 minutes to make it easier to form into balls.  A pair of latex/vinyl gloves helps with this, too, if you have them.

Pour the powdered sugar in a shallow dish and set aside.  With a spoon or a cookie scoop, scoop out and roll the dough between your hands to make something a little smaller than a golf ball.  Next roll the ball in the powdered sugar and place on a baking sheet (preferably lined with parchment or a silicone liner), about 2 inches apart.

Bake for 12 minutes and allow to cool on a wire rack.  Oh, try not to eat them all in one sitting.

Makes approximately 25 cookies.

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