Want to enjoy the best that Dallas restaurants have to offer without ever leaving your home? Our new recurring feature, Dish Pirate, will help you bring the city’s robust dining scene to your kitchen.
Dish Pirate: The Porch’s Gooey Butter Cake
Inspired by a collaboration of ideas of past and current executive chefs at The Porch.
I don’t know that there are three better words to describe a dessert than “gooey,” “butter,” and “cake.” I was sold on this decadent item the very first time I visited The Porch back in 2007. It is the perfect combination of flavors and textures. The doughy bottom crust, gooey sweet buttery middle, and the thin layer of crispy crunch on top are a magical mix. Top that with vanilla ice cream and caramel syrup and you’ll find yourself in dessert heaven.
The original Gooey Butter Cake was brought to The Porch menu when one of the chefs visited his family in St. Louis and was served this treat by his grandmother. He brought the recipe back, put a little southern flair on it, added it to the menu, and we have been loving it ever since. It is the perfect dessert for parties or picnics as it tastes amazing warm or room temperature.
The recipe is simple and the ingredients I use in my at-home recipe are easy to find at any grocery store.
Recipe (Serves 12)
Ingredients:
Cake:
1 package yellow cake mix
1 egg
8 Tablespoons melted butter
Filling:
1 8oz package softened cream cheese
2 eggs
1 teaspoon vanilla
8 Tablespoons melted butter
4 cups of powdered sugar
vanilla ice cream
caramel syrup
Preparation:
1. Preheat oven to 350 degrees.
2. Combine the cake mix, egg, and butter with an electric mixer.
3. Press the mixture into the bottom of a lightly greased 13×9 in baking pan.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the eggs, vanilla, and butter and beat together.
6. Add powdered sugar and mix well.
7. Spread over cake batter and bake for 40-50 minutes.
8. Let cool 5 minutes.
9. Cut into squares and top with vanilla ice cream and caramel syrup.
Make sure not to over bake as the center should be a little gooey!
