Gooey Butter Cake

• FOR THE CRUST:
• 1 package (18.25 Oz. Box) Yellow Cake Mix
• 1 whole Egg
• 1 stick Butter, Melted
• _____
• FOR THE FILLING:
• 8 ounces, fluid Cream Cheese, Softened
• 2-3/4 cups Powdered Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla

1. This cake is put together in two parts, "crust" and "filling."
2. Crust:
3. Mix yellow cake mix, egg, and the butter together until combined. It will be pretty thick. Turn into a greased 9x13 inch pan and pat evenly along the bottom and halfway up the sides. This is a good job for kiddos, if you've got a couple you can yoke into service.
4. Filling:
5. Mix cream cheese, powdered sugar, eggs and vanilla until combined. Mixture will be thick but pourable. Pour it onto your crust and use a spatula to level it out. Lick the bowl-it's that good ...
6. Bake for 35 minutes at 325 degrees. Don't over-bake-it's not called gooey butter cake for nothin'! It will jiggle slightly when you pull it out of the oven, but will set as it sits a bit. When it's cooled slightly, dust with a little powdered sugar. This almost ends up being more of a "bar" cake, which makes it a really good finger food dessert at get-togethers. No fork needed for these yummy things!

egg, butter, filling, fluid cream cheese, powdered sugar, eggs, vanilla

Taken from tastykitchen.com/recipes/desserts/gooey-butter-cake-2/ (may not work)