Philadelphia Butter Cake
Recipe provided by Felix Papadakis
For Crust:
1 box butter cake mix (Duncan Hines, Betty Crocker)
8 tablespoons of butter melted
1 egg
Preheat oven to 325F.
Place the butter and egg in the work bowl of a 8 cup food processor. Add the box cake mix and process until a soft dough forms. It should release very easily from the work bowl of the food processor. Divide the dough between two 8 inch square cake pans and pat into the bottom of the pans and up the sides about ¼ inch. Set aside and wipe out work bowl.
For the filling:
In the same work bowl, add:
3 tablespoons plus 1 teaspoon light corn syrup dissolved in two tablespoons of warm water
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons all-purpose flour
Process until a smooth batter forms, about one minute. Divide the batter between the two pans, and smooth tops. Bake for about 30 minutes until slightly colored, and jiggly in the middle. Let cool, and then refrigerate overnight. Invert onto a cutting board and cut into squares. Enjoy!
PS. You might also want to top with chocolate chips, raspberry jam, or any other topping to flavor the butter cakes!
