Friday, February 1, 2013

Butter.


Last fall during November, the school I work at was having a staff Thanksgiving luncheon. Being the food-loving girl that y'all know I am, I wanted to contribute something to it. By the time I saw the sign-up list, every category was filled up. There was only a small spot left in the lowly butter category.

Poor butter. Nobody wanted to bring it to the party. Not when there's pies to be made!

So I signed up to bring butter.

And then I got a little carried away. I was kind of like Phoebe on Friends when Monica puts her in charge of cups and ice for Rachel's surprise birthday party.

Butter? Oh, I'll be in charge of butter! 

I brought salted butter. And pumpkin butter. And pear butter. But I stopped myself before I made apple butter. Gotta reign in my crazy sometimes.

Ever since then the husband has had a grand ole time joking about how I probably have a reputation around the school as being the weird lady who loves butter a little too much. The movie You, Me, and Dupree has been quoted often. Fire scene, anyone? :)

Anyhow it pretty much made my husband's day when I told him the name of this dessert (and provided him with fodder for new butter jokes for the rest of the week):


Also known as Neiman Marcus brownies, this dessert is widely loved and cherish by many. 

I had to put my own little spin on it though. You know how I roll. Can't ever leave well enough alone. I'm not sure if it's a glaring flaw in my life or a good thing. 

So I added pecans and made the top a little more gooey than other versions of this recipe normally call for. Because who doesn't love gooey cream cheese buttery desserts? 



It starts off with mixing a dry butter pecan cake mix together with butter and an egg. 



Press it into the bottom of a 9x13" cake pan. Or use a cheesecake pan if you're like me and never remember to buy real cake pans. 

I'm not sure how that happens. 



Then mix together cream cheese, powdered sugar, vanilla and an egg. Oh and more butter. :)



Pour that creamy goodness over the top of your pressed cake. 



Top with chopped pecans. 



Bake at 300 for 45-55 minutes (depending on the type of pan you used). The cake is done when it is slightly golden brown around the edges and the center is still jiggly but no longer wet looking. 

This stuff is insanely good. Especially if you let it chill before consuming. 

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Gooey Pecan Butter Cake

1 butter pecan cake mix
1 stick butter, melted
1 egg, beaten

8 oz. cream cheese, softened
1 stick butter, melted 
2 cups powdered sugar
1 tsp. vanilla extract

1/4 cup chopped pecans

Preheat oven to 300. In a mixing bowl combine cake mix, 1 stick's worth of of melted butter and an egg. Stir to combine then press into the bottom of a 9x13" cake pan or 9" springform pan. 

In a separate bowl, whip together cream cheese, remaining butter, powdered sugar and vanilla extract until creamy. Pour mixture on top of the pressed cake mixture. Bake at 300 for 45-55 minutes. Cake is done when the center is still jiggly but the edges are golden brown and the cake no longer looks wet. 

Chill before serving. 

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