Coconut Pecan Gooey Butter Cake
Source of Recipe
newspaper
Recipe Introduction
Sounds rich and yummy.
List of Ingredients
crust:
1 box yellow cake mix (newspaper did not give size of mix)
1/2 c butter, softened to room temperature
1 large egg
1 c finely chopped pecans
1 c unsweetened grated coconut, thawed
Filling:
8z pkg cream cheese, at room temperature
2 large eggs
1 tsp vanilla
1/2 c butter, melted
3 3/4 c sifted powdered sugar
Recipe
Preheat to 350.
Place a rack in the center of the oven.
Crust:
Combine cake mix, butter, eggs, pecans and coconut in a large bowl.
Blend for 2 minutes on low speed of an electric mixer.
Scrape the sides of the bowl.
The batter should come together in a ball.
With fingertips, pat batter evenly over bottom of a 9x13 pan. Gently smooth until the top of the batter is smooth.
Set aside.
Filling:
In the same bowl, blen cream cheese for 30 seconds.
Add eggs, milk, and melted butter.
Beat on low speed for 1 minute.
Add powdered sugar and beat on medium speed until sugar is incorporated, about 1 minute.
Pour filling over crust and spread with a spatula so it is evenly spread over crust.
Bake at 350 for 45 to 47 minutes or until it is well browned but center still jiggles when you shake the pan.
Remove the cake from the oven and set on a wire rack to cool, about 30 minutes.
Cut into squares to serve.
Store at room temperature, covered with foil, for 4 days or refrigerate for up to a week.
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