Ingredients
1/2 cup Unsalted butter, melted
15 ounces Yellow Cakr Mix
3 tablespoons All-purpose flour
3 Eggs, large
1/2 teaspoon Vanilla extract
4 cups Powdered sugar
8 ounces Cream cheese @ ambient room temperature
Preparation
Preheat oven to 350º F
For the “crust:” lightly flour a 9 x 13 inch baking dish at least 2 inches deep. In a bowl, mix cake mix, remaining flour, ONE of the two eggs and the melted butter. The mix will resemble a pie crust. Press the mix into the pan, leaving a small collar around the sides.
For the “filling:” In a bowl (the first should be pretty clean now, mix cream cheese, remaining two eggs, powdered sugar and vanilla extract. Beat until smooth. Spoon filling into the pan, spreading evenly.
Place pan in the oven. The dish will rise up during cooking, then relax back down, so you may want a cookie sheet or foil under the pan. Bake for 30-45 minutes. Important! Begin checking the oven after 30 minutes. The filling will begin to form a paper-thin tan layer on top. This will be your clue it’s ready..
Allow the dish to cool completely. Sift the top with powdered sugar. Cut into 2-inch squares. The cake can be refrigerated afterward, and the squares can be served cool as well. I happen to prefer them at room temp.
