Saturday, October 08, 2005

Lemon Chess Gooey Butter Cake

Bottom layer:

1 (18.25-ounce) package yellow cake mix
1 egg
1 stick (8 tablespoons) butter, melted


2 large lemons
1 (8-ounce) package cream cheese, at room temperature
2 large eggs
1 stick (8 tablespoons) butter, melted
2 tablespoons white or yellow cornmeal
3- 3/4 cups confectioners' sugar, sifted

Prepare bottom layer as directed for Chocolate Gooey Butter Cake.

To make filling, rinse and dry the lemons. Grate the zest and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze juice into a small bowl; you should have about 6 tablespoons.

Place the cream cheese in the same mixing bowl you used to make the crust, and beat with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter and cornmeal; beat on medium speed 1 minute.

Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more.

Pour the filling over the crust, spreading with a rubber spatula so it covers the surface and reaches the sides of the pan. Bake until cake is browned but the center still jiggles when you shake the pan, about 45 minutes. Cool on a wire rack 30 minutes before cutting. Makes 16 servings.

Courtesy of The Huntsville Times.

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