|This was a request direct from C, he had this cake at work with one of their lunch spreads and asked if I could make it at home. He just raved about it. He found a recipe online and off I went. I made it exactly as stated, even using the specific Pillsbury pudding cake mix (thank goodness for my $2.50 off three Pillsbury products coupons, they paid me to buy it!) He tasted it, said it wasn't the same. That the buttercake he had is "flakier". I have no clue. Next time his office gets it, he is going to bring a piece home for me to inspect and try it again. He did think that this recipe was great, just not exactly what he was after.|
1 (2-layer size) package yellow cake mix (Treebeard's uses only Pillsbury pudding-included type).
1 stick butter (1/2 cup), melted
8 ounces cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar (approx. 3 3/4 cup)
Preheat oven to 350 degrees. This recipe has been adapted for a 13x9x2 inch pan. If using oven-proof glass, reduce baking temperature to 325 degrees.
Mix 1 slightly beaten egg with dry cake mix and butter to a moist dough consistency. Grease a 13x9x2 inch pan. Press mixture evenly in pan.
Soften cream cheese (can use microwave) and beat in electric mixer with remaining eggs and vanilla until creamy. Beat in powdered sugar gradually and beat until smooth; this takes several minutes. Pour over crust. Bake at 350 degrees (325 if using glass pan) 35 to 40 minutes. Watch carefully so base doesn't get too brown.
The cheese mixture sinks into the center somewhat leaving a firmer crust around the edges. Cut in squares to serve.
Source: Treebeard's cookbook
|Pin It Now!|