I was recently on an East Coast foodie adventure when I discovered my new favorite dessert, butter cake. While dining at Jack's Firehouse in Philadelphia, my friends raved about their special dessert that was a must-order, the Amish Butter Cake. One bite and I was gone. I was somewhere beyond reality. Over the moon, over the rainbow, it was a very good place to be. The best way to describe its texture would be to say it's like a lemon bar without the lemon. The soft, gooey cake lodges into your heart where your whole being falls in love with it.
I looked up a recipe to make it the moment I was back in the West. This would be my ultimate holiday contribution that would leave people begging for more! Now, I pass the recipe on to you and thank Cheryl Souson of The TidyMom Blog, where I found the recipe! I love Cheryl's version because it's easy with a guarantee of deliciousness. Supposedly this dessert originated in St. Louis...then spread to the Amish? Either way I love it!
Makes 18 slices
• 1 Box Yellow Cake Mix
• 1 large Egg
• 1 Stick butter or margarine, melted
• 8 oz cream cheese, softened
• 2 large eggs beaten
• 2 cups powdered sugar
• Preheat oven to 325°
• Combine, Cake mix, 1 egg and melted margarine or butter
• Press into a greased 9×13 pan with your fingers
• Blend, cream cheese, 2 beaten eggs, and powdered sugar until smooth
• Spread over first batter
• Bake for 40-45 minutes, or until edges are brown.
• Dust with powdered sugar on top after cake has cooled
If you would like to add your own personal touch as I did with the Mandarin Orange slices, go ahead! Enjoy!