Chocolate Chip Ooey Gooey Butter Cake

So I made “Ooey Gooey St. Louie”  and then I discover that Paula Dean Puts Chocolate Chips on top!!!!!!

Ooey Gooey Butter Cake

Ingredients

Cake Base Layer
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling Layer
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Topping
1 cup chocolate chips
1 cup chopped nuts (optional)

Directions

Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey

Hang on Tight

 

It was a perfect afternoon for flying…a kite! So Let’s Go Fly a Kite….Little Man!

Hang on tight to your dream. Don’t let it go. Stay focused on your goals.

They are the string, and the kite is your dream. Don’t pass it to another, because they won’t have the same vision that you have. Share the moment with them, but don’t let go of your dreams.

Energy Burning

Here’s how we play in our backyard…someone calls out one of the colors, and tells Kendry to run as fast as he can to it…if he gets it right he earns a victory hug for his effort….or a high five or knuckles…JUST NO KISSES GRANDMA!!

After fresh paint last night, Kendry went out in his bare feet stepped on the yellow and didn’t like it one little bit!  Thank goodness for Doterra Lemon Oil…came off with just a drop and a little rub!

Just love how the lawn looks with it fresh new coat of paint after every mowing!

Ooey Gooey St. Louie

 

Free Day Today….and this is what I put in the oven!   This sticky, chewy, delicious treat is a St. Louis tradition and can be found in every bakery and grocery store around the city,,,,so I’m told. The origin of Gooey Butter Cake is a bit controversial and unknown. It was created in the 1930′s in a St. Louis bakery as a mistake, although no one knows exactly whose. Mistake or no Mistake that is what happened today…I had all the ingredients in the kitchen and just couldn’t resist giving it a try! This melt-in-your-mouth, buttery, sugar sweet, ooey and gooey treat is outrageous……according to everyone around the table.   Ali couldn’t have a piece today so I”m hoping that it will freeze well.   I sent home 8 pieces with the friends who joined us for dinner tonight.  We had 4 pieces after dinner and we now have 8 pieces in the freezer.  After looking at the calorie count I was determined to cut it into very small pieces as to avoid over doing it today!    PUUUUUUURRRRR FECTION!

St. Louis Style Gooey Butter Cake

Ingredients

1/2 cup butter

18 ounces yellow cake mix ( one box) 

3 eggs

1 (8 ounce) packages cream cheese ( cut into quarters)

1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract

4 cups confectioners' sugar

Directions

Preheat oven to 350.

Lightly grease  one deep 9x13 rectangular cake pan.

Melt butter.

Empty cake mix into a large bowl.

Stir melted butter, along with ONE egg, into the cake mix.

PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, I use my pizza rolling pin and it worked beautifully

In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.

Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.

Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.

Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!

Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Dust the top with confectioners’ sugar.

Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers and the spatula that you dished it up with!  

On the Carousel of Life

Every day is like a carnival in our life…we juggle so many obstacles, and trying to keep track of way to many things can and does become exhausting.

I am a mom first and foremost, I am a child advocate, I am a woman trying to perform a balancing act everyday….carrying a diaper bag, a Starbuck’s coffee (usually Maverik), managing to keep a fulltime job, returning to finish my university studies, and doing my best to keep up with my very active almost 3 year old!

Life is not easy and no one said it would be! But life is blessed above all else…because of this benevolent child who has been entrusted with my care.  I love him beyond words.

He melts my heart!!

Psalm 32:8 I will instruct thee and teach thee in the way which thou shalt go: I will guide thee with mine eye.