Easy Ooey Gooey Cake Recipe - Red Velvet
Описание:
We discovered Ooey Gooey Cakes this past summer, when we visited St. Louis, and it was definitely love at first sight and bite! This St. Louis specialty (which has a consistency more like a brownie or lemon square than a cake) is so incredibly good, and, I can quite happily say, easy to make at home! I grew up in Massachusetts and lived most of the past 20 years in the Washington, DC/Virginia area, and I had never heard of an Ooey Gooey Cake until my trip to St. Louis, and, as it turned out, neither has anyone around me! These are truly irresistible, and are so much fun to share with others, especially when you are serving it to someone completely new to this wonderful dessert! This is a perfect dessert to both serve at home, and to bring along to pot lucks and bake sales. I can't think of any other dessert that my daughter and I have a harder time resisting then this one! It doesn't last long in our home! I am excited to share this with others who are new to Ooey Gooey Cakes. I hope you'll enjoy making this yourself someday too! Enjoy!
Red Velvet Ooey Gooey Cake Recipe:
Ingredients:
1 18.25 ounce package of Red Velvet Cake Mix (I use Duncan Hines)
3 eggs
½ cup (1 stick) of melted butter
1 8-ounce package cream cheese
3 ¾ cups confectioners' sugar (one 1 lb. box)
Directions:
1. Preheat your oven to 350 F degrees.
2. Grease and flour (or line with wax paper) a 13 x 9 inch pan.
3. Mix together the cake mix, butter, and 1 egg. Next press this cake mixture into your pan.
4. In another bowl, mix together the cream cheese, remaining 2 eggs and confectioners' sugar. Next pour this over your layer of cake, spreading it out as evenly as possible.
5. Place this in your oven, and bake it for 40 minutes.
We hope you enjoy this video and find it helpful! You are welcome to share it on Facebook and Twitter! :)
www.ooeygooeylove.com
We discovered Ooey Gooey Cakes this past summer, when we visited St. Louis, and it was definitely love at first sight and bite! This St. Louis specialty (which has a consistency more like a brownie or lemon square than a cake) is so incredibly good, and, I can quite happily say, easy to make at home! I grew up in Massachusetts and lived most of the past 20 years in the Washington, DC/Virginia area, and I had never heard of an Ooey Gooey Cake until my trip to St. Louis, and, as it turned out, neither has anyone around me! These are truly irresistible, and are so much fun to share with others, especially when you are serving it to someone completely new to this wonderful dessert! This is a perfect dessert to both serve at home, and to bring along to pot lucks and bake sales. I can't think of any other dessert that my daughter and I have a harder time resisting then this one! It doesn't last long in our home! I am excited to share this with others who are new to Ooey Gooey Cakes. I hope you'll enjoy making this yourself someday too! Enjoy!
Red Velvet Ooey Gooey Cake Recipe:
Ingredients:
1 18.25 ounce package of Red Velvet Cake Mix (I use Duncan Hines)
3 eggs
½ cup (1 stick) of melted butter
1 8-ounce package cream cheese
3 ¾ cups confectioners' sugar (one 1 lb. box)
Directions:
1. Preheat your oven to 350 F degrees.
2. Grease and flour (or line with wax paper) a 13 x 9 inch pan.
3. Mix together the cake mix, butter, and 1 egg. Next press this cake mixture into your pan.
4. In another bowl, mix together the cream cheese, remaining 2 eggs and confectioners' sugar. Next pour this over your layer of cake, spreading it out as evenly as possible.
5. Place this in your oven, and bake it for 40 minutes.
We hope you enjoy this video and find it helpful! You are welcome to share it on Facebook and Twitter! :)
www.ooeygooeylove.com
Комментарии:
John Varca пишет: Can't wait to try it out. Good job!
Jane Smithers пишет: This looks delicious! I am definitely going to try it out! Thanks!
Mary A пишет: Yum!
John Varca пишет: Can't wait to try it out. Good job!
Jane Smithers пишет: This looks delicious! I am definitely going to try it out! Thanks!
Mary A пишет: Yum!
You'll Need:
Nonstick cooking spray
1 1/2 cups butter, softened
1 1/2 cups plus 2 tablespoons granulated sugar
Grated zest of 2 large lemons (reserve the juice for the lemon syrup)
5 eggs, divided (5 yolks and 5 whites)
1 1/2 cups sour cream or plain yogurt
1 tablespoon vanilla extract
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Pinch of salt
Lemon Syrup
Juice of 2 large lemons, from above
1/4 cup water
1/2 cup granulated sugar
Pinch of salt
Procedures : Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven or just below. Spray a large tube pan (9 or 10 inches) with nonstick spray. Set aside.
In a large mixing bowl, cream the butter until light and fluffy. Slowly add 1 1/2 cups of the sugar and beat until it dissolves and the mixture is very light and airy. Stir in the lemon zest. In a separate bowl, thoroughly whisk the egg yolks with the sour cream or yogurt and the vanilla extract. Add the egg yolk mixture to the butter mixture and beat until light and fluffy.
In a mixing bowl, sift together the flour, baking powder and baking soda three times. Reduce the mixer speed to low and carefully add the flour mixture to the batter within one minute. Do not overmix.
Beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar and continue beating until the mixture is stiff but not dry.
Carefully fold the beaten egg whites into the batter just until blended. Spoon the mixture into the prepared pan and smooth the surface. Bake 1 hour or until the cake is golden and a wooden pick inserted near the center comes out clean.
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice, water, sugar and salt. Bring the mixture to a boil, then reduce the heat and simmer until it is slightly thickened, about 8-10 minutes.
Remove the cake from the oven and cool on a wire rack 10 minutes. Loosen the sides of the cake with a knife and invert the cake onto a plate with a rim. Reheat the syrup and spoon it all over the surface of the hot cake. Serve the cake warm or at room temperature.
Makes 16 servings
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