Texas Gold

Family came into town this afternoon and I was racking my brain to come up with a side or dessert that wasn’t the “norm” for them.  I think I did well.

A.  I enjoy cooking B. Out-of-stater’s need to have a memorable meal. In conclusion, my husband decided to cook a brisket for 10 hours , while I made the sides and dessert.  Happy compromise (especially considering it’s about 24 degrees outside right now) for us.

Hmmmm?  Should I stay inside and ‘prep’ & ‘bake’ with a glass of wine oorrrr stay outside in mittens, a sleeping bag and ear muffs??  Yeah……

Given our family LOVES sweets, this was a given. Indulgent? Yes!  Tasty? Absolutely!  …most importantly though, is it easy?? You know it!!!!

The Starting Lineup

  • 1 box yellow cake mix
  • 2 sticks unsalted butter (separate, melted)
  • 1 8oz block of cream cheese, room temperature
  • 3 eggs, room temperature 
  • 1 tsp vanilla
  • 1 box (16oz) powdered sugarimage

*Preheat oven to 350degrees*

In bowl, with a hand-mixer (or stand mixer) combine the cake mix, 1 egg and 1 stick (8oz) melted butter.

After mixed together (2-3 minutes), it will be a mealy mush.  Sounds appetizing doesn’t it?  I swear it ‘s yummy, just keep with me….press this delightful concoction into a lightly greased or non-stick sprayed 9×13 baking dish.

Next bowl…or you can just reclean the one you previously used, like I did.

Add in the softened cream cheese and beat till a creamy consistency.  Next, add in the 2 eggs, vanilla and the remaining stick of melted butter.  The visual results are not very inticing, but just keep with me.  It’ll ALL be worth it!

Yeah, I agree..not the most appetizing look at the moment, BUT once you (slowly) add in the bag of powdered sugar, you are really in for a treat!  Some call it a diabetic coma.  To each their own.

After your done licking the specks of deliciousness that flew out of the bowl, you simply spread (your leftovers) evenly over the pressed in cake mix.

Once evenly spread over the ‘crust’, pop this baby into the oven for 40-50 minutes.  Though obvious, I do the middle-man of 45 minutes, and it’s always perfect!!  *you do want the middle slightly “jiggly” as to not over cook.  It is to be gooey after all.  This delight will also continue to cook once set.

I like to add even more sugar, yep, I said that.  I like to sprinkle a bit of powdered sugar over each piece before I watch them get devoured by the helpless and weak…

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