1 (15.25-ounce) box yellow cake mix
8 tablespoons (1 stick) unsalted butter, melted
1 large egg
1/4 cup crust mixture reserved from above
1 (8-ounce) package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 (16-ounce) box confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
confectioners’ sugar for dusting
1. Heat the oven to 350°F.
2. Make the crust: Mix together the cake mix, butter, and egg in a bowl. Measure out 1/4 cup and set aside for the filling. Press the rest into the bottom of a 9 × 13-inch baking dish; the crust should be 1/2 inch thick.
3. Make the filling: Beat together the reserved 1/4 cup crust mixture with the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Mix in the confectioners’. Add the egg and vanilla, then mix until smooth. Pour on top of the crust.
4. Bake for 30-40 minutes, or until the filling begins to crack and is set but jiggles slightly when the pan is nudged (a knife inserted into it will not come out clean). Cool completely in the pan.
5. Cut the cake into 2-inch squares or 3 × 11/2-inch bars and dust with an even snowfall of confectioners’ sugar. Cover with plastic and refrigerate for up to 1 week or freeze for up to 1 month.
You can also take this ooey-gooeyness in a spice cake direction by adding spices such as nutmeg, allspice, and cloves; ⅛ to ¼ teaspoon of each should do the trick.