Gooey Butter Cake: A St. Louis Tradition

Here is a healthy recipe to help you all with your diets.

Kaldi's Gooey Butter Cake
Kaldi's

Yield: 12 servings

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 (I personally like to use lemon cake mix, but you pick your favorite)
1/2 cup all-purpose flour

For topping:
12 ounces cream cheese, softened
3 eggs
3/4 teaspoon vanilla
1 1/2 pounds (about 5 1/2 cups) powdered sugar, plus more for garnish

1. Preheat the oven to 300 degrees. Line a 9-by-13-inch metal pan with foil; coat foil with non-stick cooking spray.

2. 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.

3. Prepare the topping. Beat cream cheese at medium speed about 2 minutes, until very smooth. (then realize the eggs you bought at Wlmart didn't make it home with you, so run & borrow some from the neighbors)Add 3 eggs and 3/4 teaspoon vanilla and beat until combined. Gradually add powdered sugar, beating just until blended and smooth. Pour topping over crust and spread evenly.

4. Bake 50 to 55 minutes or until top is golden brown. Cool completely. Just before serving, sift 3 to 4 tablespoons powdered sugar over cake.

Per serving: 630 calories (I wish I'd never read this part); 24g fat; 12g saturated fat; 125mg cholesterol; 7g protein; 96g carbohydrate; 75g sugar; 1g fiber; 400mg sodium; 100mg calcium.

Adapted for home kitchens by the St. Louis Post-Dispatch.