 Hey y'all it's Tammy with Collard Valley Cooks. Today we're making a gooey butter cake. Somebody requested it and boy am I glad you did. This thing looks like a cloud of heaven to me. Hey y'all it's Tammy. Chris forgot to turn the mic on when we videoed this so I am going to do a voiceover with a little music just to make it a little more interesting. This cake is amazing. It starts out with two eggs and the first set of ingredients. It goes into the pan with two layers so we're going to take two eggs, a stick, a butter at room temperature and it always cleans to the back edge when I get it out at room temperature so we are getting a spatula out and not wasting any of it and putting in our bowl. All right it just starts out with three ingredients. This is a pound cake mix. It is a Betty Crocker pound cake mix and we're going to get it into the bowl and we're going to mix these three ingredients together really well. It's going to be pretty sticky so keep it on low when you start out so that you don't waste any of your pound cake being splattered out of the bowl. You do have to maneuver up on the sides of the bowl a little bit and it takes a few minutes to get this blended because it is so thick. This is not a cake you would want to mix up by hand because it's real sticky and thick. Okay we're going to put this in an 8 by 10 brownie pan. You can also use a 9 by 9. 8 plus 10 is 18, 9 plus 9 is 18. In the end you could spray it. I'm going to spray mine with some baking spray that already has the flour in it. Just spray your pan really well because this cake is going to lift up out of the pan and kind of creep over the sides a little bit because it has a pound cake crust on the edges. It is so good y'all. Now this mix is so sticky that it takes a lot of scraping to get it off the bottom of the bowl and you're going to want it all in the pan so try not to waste it and take your time and just scrape it all off the bowl and get it into your brownie sheet pan. It's so sticky I decided to grab a spatula. Press it down in there by the tip of the spatula. You can see my pointer finger and how I hold the spatula. Get it spread into the pan as even as you can on the bottom and it'll take a minute. You can tell by looking at this it reminds me of my peanut butter bars a lot as far as the consistency of the batter and so this is our first layer. We're going to start on our next layer. All right it's time to start the layer the top layer. You're also going to use two eggs in this so we're going to crack two eggs and get them in the bowl and this one has yummy cream cheese so we're going to use an eight ounce package of cream cheese. Okay just like with the butter we're going to lay down the packaging and scrape it off and not waste any of this delicious cream cheese. We're going to add just a little bit of vanilla and you can use about a teaspoon this is pure vanilla and we're going to mix up this part of the cake. I like to I was going to mix up the cream cheese and the egg really well first with the vanilla and then we're going to add some powdered sugar. Once it starts to come together a little bit turn up your mixer. All right I'm going to put half this package in here it is a two pound bag of powdered sugar so we're going to use half of it so that your recipe is going to call for a pound. Make sure if that's all you have you save a little bit to sprinkle the top of the cake with. Once the cake makes about 15 minutes we're going to sprinkle a little bit more powdered sugar on the top makes it really pretty. So we're going to get this blended in well and just take your time on the lowest speed until all the powdered sugar is in that mix or you're going to splatter powdered sugar everywhere. It's looking good I think it's mixed well just turn the speed to high and get it creamy as you can. Now this layer is a lot easier to scrape out of the bowl we're going to pour this on top of our bottom layer make sure you get all the good stuff out of your bowl we're going to spread this evenly over the top it looks really full and it is but the way this rises it's almost like a souffle so you don't have to worry about it getting in the bottom of your oven or anything like that so we're going to get this in the oven so we're going to put this cake in the oven for the first 15 minutes at 300 degrees our timer went off it's been 15 minutes so we're going to take this and sprinkle powdered sugar on it I'm just going to do it right here in the oven we're going to slide this back in the oven and we're going to cook it 45 minutes so the total cook time is one hour now take a look at this cake it looks amazing and it tastes amazing as well I cannot wait for my feedback on this recipe all right let's try to get a bite of this cake see what it's all about it says you can eat it hot or cold and either way it's delicious this is still warm it's actually pretty hot boy does it look amazing all right y'all we're going to try this gooey butter cake the coolest thing about it so far is this nice crunch that it has around the edge oh my goodness I'm so glad whoever requested this cake did because it is going to be the bomb that is delicious this is so much better than the little butter cakes you see at the store y'all have got to make this recipe everybody will be amazed and so excited look how it looks on the side mmm mmm yummy make sure you get the pound cake uh cake mix and not a regular one too mmm I'm telling you this is amazing thanks for watching color valley cooks where we cook like mama did