Creamy Butter Cake

I know you have seen this recipe it has been around for a very long time.  I have seen it in old church cookbooks and even recently in a Paula Deen cookbook.  There are also many ways to tweak this recipe to come up with different flavors.  We serve it for breakfast dusted lightly with powdered sugar or top it with fresh fruit.   Brenham House guests always enjoy it as their dessert portion of the breakfast.  Then I get the request for this recipe!

Brenham House Butter Cake

Creamy Butter Cake

cake part

  • 1 18.25 oz. box yellow cake mix
  • 1 egg
  • 1 stick of butter, melted

filling

  • 1 8 oz. cream cheese, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. powdered sugar
  • 1 stick of butter

Preheat the oven to 350 degrees.  Lightly grease a 13×9 in. baking dish.  In a mixer blend the box cake mix, egg, and melted stick of butter.  It will be like cookie dough.  Take it out of the mixer and press it into the baking dish.  Continue with the same mixing bowl and add the soften cream cheese, eggs, vanilla, powdered sugar and softened butter.  Mix until creamy and pour on top of the cake part.  Bake for 40-45 minutes.  It will be a little loose on top, don’t over bake.  After taking it out it will set.  Allow to cool completely and then cut and serve!

  • Tip:  I make mine the day before and put in the refrigerator unbaked and covered.  Then the next morning I bake it off.  That way all of the dishes are done and I can focus on the other parts of our breakfast, that we will be serving.

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