WHEW!! I didn’t think I would ever get back to Malgieri’s Modern Baker. With all the TWD Catch-ups There have been so many sweet treats in the house I knew we eh… I didn’t need any more. But those are almost all done now.

Anyway, I was scanning through another edition of Louisiana Cookin’ and ran across this recipe for Ooey Gooey Squares. It called for a yellow cake mix “gasp” and I don’t buy them anymore so I thought I would use Nick’s Yellow Cake Layers instead. Good Call!!

Ooey Gooey Squares {adapted from Louisiana Cookin’ October 2012}

    1 (18.2S-ounce) box yellow cake mix
    1/2 cup butter, melted
    1 large egg
    1 tablespoon water

      *******

    1 (8-ounce) package reduced-fat
    cream cheese
    1 (16-ounce) box confectioners’ sugar
    2 egg whites
    1 teaspoon vanilla extract
    1 cup semisweet chocolate morsels
    1 cup shreddeed coconut

Preheat oven to 350°. In a large bowl, combine cake mix, butter, egg, and water. Beat at medium speed with an electric mixer until smooth. Pour batter into well greased 13 x 9 pan. {I used Malgieri’s Yellow Cake Layers instead of the box mix.

In another large bowl, combine cream cheese, sugar, egg whites, and vanilla. Beat
at medium speed with an electric mixer until smooth. Stir in chocolate morsels and coconut. Spread over batter in pan. Bake 40 to 50 minutes or until top is golden brown. Let cool to room temperature, and cut into small squares.

The only problem I had with this ooey gooey yummy cakey treat is that all the gooey which started on top made its way to the bottom of the cake. Not that I am complaining. Now the first thing you taste is the Ooey Gooey rather than just cake.

The cake part was moist and sweet. Malgiei’s Yellow Cake Layers are on page 242 of his the Modern Baker. They are easy to put together and bake up so much better than your off the shelf mix.

BTW I only made 1/2 of the Ooey Gooey recipe so with the rest of the batter I made this….

which I frosted with Pumpkin Cream Cheese {from Faith at The Stirring Place}

    •16 oz cream cheese, softened
    •1/2 cup pureed pumpkin (you can also use 1/4 cup pumpkin for a thicker consistency.)
    •1/4 c brown sugar
    •1/8 c white sugar
    •1 tsp pumpkin pie spice
    •1/2 tsp vanilla

Beat all ingredients in a medium bowl with an electric mixer until smooth. Adjust sugar to taste. Cover and refrigerate for at least 1 hour.
We used this to fill some Pumpkin Snickerdoodles made during a recent TwitterBake.

Check out The Modern Baker Challenge Cake Section for more yuommy cakes.

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