Treebeards Butter Cake
HB-15643 · Hand-built original · American
A Houston-style butter cake with a chewy yellow cake crust under a thick, gooey cream cheese and powdered sugar layer that bakes up golden. Ten minutes of prep for a pan of rich squares.
AmericanDessert50 minServes 12504 kcalVegetarianGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 15.25 oz yellow cake mix
- 1/2 cup butter, melted
- 1 egg
- 8 oz cream cheese
- 2 eggs
- 2 teaspoons vanilla extract
- 5 cups powdered sugar, divided
Method
- Heat the oven to 350°F and spray a 15 x 10 inch jellyroll pan generously with nonstick spray.
- Beat the dry yellow cake mix with the melted butter and the single egg on low speed until moistened, then on medium for 2 minutes, and pat the crust mixture into the bottom and sides of the prepared pan.
- Beat the cream cheese with the 2 eggs, vanilla extract and 3 1/2 cups of the powdered sugar on low until moistened, then cover the mixer with a clean kitchen towel and beat on high for 5 minutes so the sugar does not cloud out.
- Return the mixer to low, remove the towel, add the remaining 1 1/2 cups of powdered sugar and blend it in, then cover the mixer again and beat on high for a further 5 minutes until the cream cheese layer is thick and glossy.
- Spread the cream cheese mixture evenly over the cake crust in the pan.
- Bake the Treebeards butter cake for 40 minutes, until the top layer turns golden brown.
- Cool the cake completely in the pan, then slice it into squares; the center should stay chewy and gooey under its golden top.
Prep: 10 min · Cook: 40 min · Total: 50 min
Nutrition (per serving, where published)
504 kcalCalories
4.4 gProtein
79.3 gCarbs
19.5 gFat
9.7 gSaturates
0.4 gFibre
49.8 gSugars
376 mgSodium
87 mgCholesterol
76 mgPotassium
77 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data