Gooey Butter Cake with Orange Liqueur

It was really just a matter of time until I got around to sharing a gooey butter cake recipe on the blog, as it is the unofficial dessert of St. Louis, where I make my home, and also a dessert that I've loved eating my whole life. There is nothing else quite like it. In the traditional recipe, the crust is made with a yeast dough, but that isn't the gooey butter cake most people have tried. Everyone I know uses the yellow cake mix shortcut, which is not only easier, some say its even tastier than the traditional version. One of these days I'm going to have to make the traditional recipe just so I know for sure which I prefer, but until I have more time on my hands, I'm sticking with the tried and true. I spiced things up a bit by adding a little Grand Marnier:  not enough that it tastes blatantly boozy, but just so it has a subtle hint of orange. You can substitute any orange liqueur if you don't have Grand Marnier.

Gooey Butter Cake with Orange Liqueur (adapted from this Kaldi's recipe)
Makes about 12 servings

Ingredients:

For Crust:
1/2 cup (1 stick) butter, softened
1 egg
1 1/2 teaspoons vanilla
3 tablespoons water
1 (18- to 19-ounce) box yellow cake mix
1/2 cup all-purpose flour

For topping:
12 ounces cream cheese, softened
3 eggs
1 teaspoon orange flavored liqueur, such as Grand Marnier
1 1/2 pounds (about 5 1/2 cups) powdered sugar, plus more for garnish

Preheat the oven to 300 degrees. Cover a 9-by-13-inch pan with non-stick cooking spray.

Prepare the crust. Combine butter, 1 egg and 1 1/2 teaspoons vanilla; beat with an electric mixer until well blended. Add water, cake mix and flour; beat until combined.

Place dough into the prepared pan, and press into an even layer using the bottom of a glass.

Prepare the topping. Beat cream cheese at medium speed about 2 minutes, until very smooth. Add 3 eggs and orange liqueur and beat until combined. Gradually add powdered sugar, beating just until blended and smooth. Pour topping over crust and spread evenly.

Bake 55 to 60 minutes or until top is golden brown. Cool completely. Just before serving, sift 3 to 4 tablespoons powdered sugar over cake.

Gooey butter cake is a fantastic dessert or a decadent breakfast. Since this cake is very rich, I definitely recommend enjoying it with a cup of coffee or milk.