The fireplace is on, and all I want to do is stay home and bake. I love the Ooey Gooey Cake that Paula gave us the recipe several years ago and when I saw this, I knew I would have to try it. It has to be scrumptious. It is from Paula, it is ooey, gooey and it has butter in it. How could it not be good?
1 1/2 cups butter, softened
2 1/4 cups sugar
5 large eggs
1 teas vanilla
3 1/2 cups flour
1 tables baking powder
1/2 teas baking soda
1/4 teas salt
1 1/4 cups buttermilk
1 cup sour cream
Ooey Gooey Butter Filling
Cream Cheese frosting
Preheat oven to 350
Spray 3 (9″) round cake pans with nonstick baking spray with flour.
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another large bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined after each addition; stir in sour cream. Spoon batter into prepared pans.
Bake for 18-22 min or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 min. Remove from pans and let cool completely on wire racks.
Spread Ooey Gooey Butter filling between layers; cover and freeze for 1 hour. Spread cream cheese frosting on top and sides of cake.
Ooey Gooey Filling
1/2 cup butter
3/4 cup sugar
1/4 cup orange juice
4 large eggs
1 (8 oz) cream cheese
In the top of a double boiler, melt butter over simmering water. Remove from heat and whisk in sugar, orange juice and eggs until mixture is smooth. Return double boiler to heat and cook, whisking constantly for 10-15 min or until mixture is very thick. Remove from heat and whisk in cream cheese until smooth. Let cool for 30 min.
Spoon mixture into a medium bowl and cover with plastic wrap, pressing wrap onto surface of mixture to prevent a skin from forming. Refrigerate for at least 4 hours or for up to 3 days.
Cream Cheese Frosting
1/2 cup butter, softened
1 (8 oz) cream cheese, softened
1 tables vanilla
6 cups of powdered sugar
In a large bowl, beat butter, cream cheese and vanilla with mixer on medium speed. Gradually add powdered sugar and beat until all is smooth.
*Note-the cake layers can be made ahead of time and frozen up to 2 weeks. Wrap slightly warm cake layers in heavy duty plastic wrap and freeze in large resealable plastic bags. Let the cake layers thaw overnight in the fridge before assembling
Chocolate Castles as wel 