STRAWBERRY OOEY GOOEY BUTTER CAKE
Make and share this Strawberry Ooey Gooey Butter Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h
Yield 2 dozen cake squares, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Lightly grease a 13x9-inch baking pan.
- In a large bowl, combine cake mix, butter, and 1 egg.
- Press mixture into bottom of prepared pan.
- In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
- Gradually beat in confectioners¹ sugar until combined.
- Stir in strawberries.
- Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
- Cool completely; cut into squares to serve.
- Garnish with sweetened whipped cream and strawberries, if desired.
Nutrition Facts : Calories 153.2, Fat 7.9, SaturatedFat 4.5, Cholesterol 51.6, Sodium 76.4, Carbohydrate 19.6, Fiber 0.1, Sugar 19, Protein 1.7
STRAWBERRY OOEY GOOEY CAKE RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl combine cake mix, butter and one egg. Press mixture into pan. In a separate bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until well combined. Stir in the fresh strawberries. Pour cream cheese batter over the cake mixture. Bake for 35 minutes or until center is set. Cool completely, cut into squares to serve. Garnish with whipped cream and strawberries, if desired.
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- MAKE SPONGE CAKE LAYERS: Into a large bowl, separate 5 eggs and add the egg yolks to the bowl. (refrigerate egg whites for other baking). Add 8 full eggs and 1 cup sugar. Using mixer, beat on high speed for 8-10 minutes until eggs are light in color, thick and fluffy. Sift 1 cup all-purpose flour into the fluffy egg mixture one third at a time. Fold with a hand whisk (works the best) with each addition just until incorporated. Scrape from the bottom making sure no streaks of flour remain. (Do not over-mix or you will deflate the batter).
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