I stumbled upon a sale on cake mixes two week ago and stocked up on a some, hell they were 78 cents! Although I am not an avid cake mix user, I do have a couple recipes in my repertoire that are “doctored up” versions or regular old boxed mixes. One of these recipes being Paula Deen’s Ooey Gooey Butter Cake, which features boxed cake mix as the “crust.” So far I have tried the Pumpkin and Chocolate Peanut Butter version, so when I came across the “Elvis” version I was sold! If you have never made these cakes before, I suggest that you do; they are rich and delicious. However, be forewarned, these desserts are butter laden and will contribute to a large chunk of your daily caloric intake! I decided to smother this with a semi-sweet chocolate ganache to put it over the top! The result? This recipe is good and got gobbled up in no time, but I like the other two versions better! Have a wonderful day and thanks so much for stopping by!
Elvis Gooey Butter Cake
recipe from Paula Deen
1 18 1/4-ounce package yellow cake mix
8 tablespoon (1 stick) butter, melted
Mint leave (for garnish)
Whipped cream (for garnish)
Preheat oven to 350 degrees. Combine cake mix, eggs and butter together and mix well. Pat into a lightly greased 13 X 9-inch baking pan. Prepare filling.
One 8-ounce package of cream cheese, softened
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
One 16-ounce box powdered sugar
Beat cream cheese until smooth. Add eggs and vanilla. Add peanut butter; beat. Add the banana and butter and mix well. Add powdered sugar and mix well. Spread over cake mixture. Bake for 45 to 50 minutes at 325 degrees if using a metal pan; 350 degrees if using a glass pan. You want the center to be a little gooey, so do not over bake. Top cake slice with mint leaf and dollop of whipped cream.
Yield: 15-20 servings
Preparation time: 15 minutes
Cooking time: 50 minutes