Recipes

[baseballmom2]

Does anyone have a recipe for Philadelphia Butter Cake TIA

[SharkE]

Sounds good !

[6kids]

I am not sure if this is what you are looking for, but I live just outside of Philadelphia and this is the recipe I use. 1 pkg. yellow cake mix 1 stick butter 2 eggs 8 oz. cream cheese 1 lb. powdered sugar 2 eggs 1 tsp. vanilla Preheat oven to 350 degrees. Mix cake mix, butter and eggs together. Spread into a greased 13 x 9 inch pan. Mix cream cheese, powdered sugar, eggs and vanilla. Pour over top of batter mixture. Bake at 350 degrees for 35 to 40 minutes. Enjoy!

[lovemybichonfrise]

<table id="ip1" class="hrecipe" style="color: #434343; font-size: 16px; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif;" width="100%" border="0" cellspacing="0" cellpadding="0"> <tbody> <tr> <td class="title" style="font-size: 1.25em; border-top: #eeeece 1px solid; border-right: #dddd9d 2px solid; color: #8caa9e; padding-bottom: 8px; padding-top: 16px; padding-left: 12px; border-left: #eeeece 1px solid; padding-right: 12px;" align="left" nowrap="nowrap" bgcolor="#FFFFCC">PHILADELPHIA GERMAN BUTTER CAKE</td> <td style="border-bottom: #eeeece 1px solid;"> </td> </tr> <tr> <td style="border-right: #dddd9d 2px solid; border-bottom: #dddd9d 2px solid; border-left: #eeeece 1px solid; line-height: 20px; padding: 16px;" colspan="2" bgcolor="#FFFFCC">

DOUGH (Makes two 9 x 13 inch cakes) :

1/4 c. sugar
1/4 c. Crisco
1/4 tsp. salt
1 ex.-lg. egg
1 env. active dry yeast
1/2 c. warm milk
2 1/2 c. all-purpose flour
1 tbsp. vanilla

Prepare dough by mixing sugar with Crisco and salt. Add egg and beat with mixer one minute. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix 3 minutes with dough hook or by hand. Turn dough onto floured board; knead 1 minute. Place in lightly greased bowl 1/2 of dough recipe, and cover with towel and set in warm place to rise for 1 hour, or until doubled. Refrigerate other half up to 1 week. Prepare Topping (below). Set aside until dough is ready.

Roll out or pat dough to fit 9 x 13 inch well-greased pan. Crimp edges halfway up sides to hold topping in. When dough is spread, puncture dough with fork to prevent bubbling. Spread topping over dough. Let cake stand 20 minutes. Bake at 375 degrees for 21 minutes. Topping should be crusty but gooey.

TOPPING:

2 sticks butter, softened
2/3 c. flour
2 c. sugar
2 ex.-lg. eggs
5 tbsp. milk

Cream butter. Stir together flour and sugar. Gradually beat sugar mixture into butter. Add eggs, 1 at a time, beating well. Add milk gradually until all ingredients are well-blended. Use as directed above.

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<table id="ip1" class="hrecipe" style="color: #434343; font-size: 16px; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif;" width="100%" border="0" cellspacing="0" cellpadding="0"> <tbody> <tr> <td class="title" style="font-size: 1.25em; border-top: #eeeece 1px solid; border-right: #dddd9d 2px solid; color: #8caa9e; padding-bottom: 8px; padding-top: 16px; padding-left: 12px; border-left: #eeeece 1px solid; padding-right: 12px;" align="left" nowrap="nowrap" bgcolor="#FFFFCC">GERMAN BUTTER CAKE</td> <td style="border-bottom: #eeeece 1px solid;"> </td> </tr> <tr> <td style="border-right: #dddd9d 2px solid; border-bottom: #dddd9d 2px solid; border-left: #eeeece 1px solid; line-height: 20px; padding: 16px;" colspan="2" bgcolor="#FFFFCC">

1 (2 layer size) yellow cake mix with pudding in the mix
4 eggs
1 stick butter, melted
8 oz. cream cheese, softened
1 tsp. vanilla
1 lb. confectioners' sugar

Preheat oven to 350 degrees. Mix 1 slightly beaten egg with cake mix and butter to a moist dough. Grease a 9 x 13 inch pan. Press dough into pan. Beat softened cream cheese with remaining 3 eggs and vanilla until creamy. Gradually add the whole box of sugar. Beat until smooth. Pour over crust. Bake for 35-40 minutes. If using a glass pan, reduce oven to 325 degrees.

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• Philadelphia Butter Cake
• For the Base:
• 1/4 cup (about 2 ounces) granulated sugar
• 1/4 cup (4 tablespoons) salted butter
• 1/4 teaspoon salt
• 1 large egg
• 1 (1/4 ounce) packet active dry yeast
• 1/2 cup warm milk (105-115°F)
• 2 1/4 cups (about 12 ounces) flour, sifted
• 2 teaspoons vanilla extract (clear or regular)
• For the Topping:
• 1 cup (16 tablespoons) unsalted butter
• 2/3 cup (about 3 ounces) flour
• 2 cups (about 16 ounces) superfine sugar
• 2 large eggs
• 4 tablespoons milk
• 1 teaspoon vanilla extract (clear or regular)

<h2 style="font-size: 1.25em; color: #81898b; margin: 1.25em 0px 0.5em; line-height: 1.4em; text-rendering: optimizelegibility;"> Procedures</h2>

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, mix sugar, butter, and salt on low speed until combined. Add egg, and beat on medium speed for 1 minute.

2. 2

   In a small bowl, dissolve the yeast in warm milk.

3. 3

   To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand). Turn the dough onto a lightly floured board and knead for 90 seconds. Place in a lightly greased bowl, cover with a towel, and allow the dough to rise until doubled in size, about 1 hour.

4. 4

   Toward the end of the rising period, start preparing the topping. In a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2 minutes on medium speed. Add the flour and sugar to the mixture, and continue beating on medium speed until fully combined. Add the eggs one at a time, allowing the first to fully incorporate into the batter before adding the second. Add in the vanilla. Add the milk, 1 tablespoon at a time. If the consistency is any thinner than a pancake batter, don't add any more milk.

5. 5

   Grease or line a 9- by 13-inch aluminum pan with parchment paper.

6. 6

   Once the dough has doubled in size, punch it down. Remove it from the bowl, and pat into the bottom of your prepared pan. Crimp the edges of the crust halfway up the sides of the container so that they will hold in the filling.

7. 7

   Spread the topping evenly over the dough. Let stand for 20 minutes. Meanwhile, preheat the oven to 375°F and position a rack in the middle position.

8. 8

   Bake 30 minutes, or until browned on the edges but still quite gooey in the middle. It will solidify as it cools. Wait until it has cooled completely before serving; store in the refrigerator.

[Kachina624]

Describe the taste, texture and appearance please. It's a little hard to visualize. Is it a dessert?

[sktchy]

On 3/18/2015 6kids said: I am not sure if this is what you are looking for, but I live just outside of Philadelphia and this is the recipe I use. 1 pkg. yellow cake mix 1 stick butter 2 eggs 8 oz. cream cheese 1 lb. powdered sugar 2 eggs 1 tsp. vanilla Preheat oven to 350 degrees. Mix cake mix, butter and eggs together. Spread into a greased 13 x 9 inch pan. Mix cream cheese, powdered sugar, eggs and vanilla. Pour over top of batter mixture. Bake at 350 degrees for 35 to 40 minutes. Enjoy!

This looks like the easiest recipe for me to try.

[Crv]

I have my butter cake in the oven now. I use Paula Deen' s recipe for ""gooey butter cake"" Always a hit.

[beckyb1012]

On 3/19/2015 CRV said: I have my butter cake in the oven now. I use Paula Deen' s recipe for ""gooey butter cake"" Always a hit.

That was what I first thought it sounded like too. I love to make that and especially to eat it. Sometimes I get her's at Wal-Mart but not the same as from my oven. Going there this afternoon and was thinking about it just this morning about getting one from the bakery.

[Kachina624]

On 3/19/2015 beckyb1012 said:

On 3/19/2015 CRV said: I have my butter cake in the oven now. I use Paula Deen' s recipe for ""gooey butter cake"" Always a hit.

That was what I first thought it sounded like too. I love to make that and especially to eat it. Sometimes I get her's at Wal-Mart but not the same as from my oven. Going there this afternoon and was thinking about it just this morning about getting one from the bakery.

I read the ingredients on Paula's Walmart gooey butter cake and it stopped me cold from buying another. It's made of chemicals.