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ALMOND GOOEY BUTTER CAKE




Source of Recipe


rgm


List of Ingredients




Crust
1 (18.25 ounce) package plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
1/2 cup slivered almonds

Filling
8 ounces cream cheese, at room temperature
2 large eggs
1 teaspoon pure almond extract
8 tablespoons (1 stick) butter, melted
3 3/4 cups confectioners' sugar, sifted


Recipe



Place a rack in the center of the oven and preheat to 350 degrees F. Set aside an ungreased 13 x 9-inch baking pan.

For the crust, place the cake mix, melted butter, egg, and almonds in a large mixing bowl. Blend with mixer on low speed for 2 minutes. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend on low speed until fluffy, 30 seconds. Add the eggs, almond extract, and melted butter and beat on medium speed for 1 minute. Add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan. Place in oven.

Bake the cake until it is well browned but the center still jiggles when you shake the pan. 45 to 47 minutes. Remove the pan from the oven and place on wire rack to cool, 30 minutes. Cut into squares and serve.

NOTE: Store this cake, covered in foil, at room temperature for up to 4 days or in the refrigerator up to 1 week. Or freeze it wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.