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Butter-Beaten Best Laid Plans - Butter Cake Facsimile

Having just returned from South Africa on New Year’s Eve, I was anxious to share with you some of the lovely dishes I had there (and I will next week). As it turns out, despite the brilliance of Amazon, not all of the ingredients in the African recipes are as speedily available as I would like, including minced ostrich, Marie’s Biscuits and Marmite. (Care to guess which one of those was actually already in my pantry? The Marmite.) And out of respect for you, I don’t put any recipes in the Weekly that I haven’t just cooked and badly photographed myself.

So please bear with me as you suffer through desserts two weeks in a row.

The moment I bit into one of the fruit bars that I’ll provide next week, it reminded me of the butter cake that my grandparents used to get from Rillings Bakery in Philadelphia. Any Philly ex-pats here that remember Rillings on Frankford Avenue in Mayfair? The butter cake there was a family favorite, and is quite involved to prepare. This is a quick, heavenly facsimile.

INGREDIENTS

Cake:

1 box yellow cake mix

1 egg

1 stick melted butter

Filling:

1 8-ounce package cream cheese, softened

1 stick melted butter

2 eggs

1 16-ounce box powdered sugar

1 tsp vanilla

METHOD

Preheat oven to 350.

In your mixer, combine the cake ingredients and press into a lightly greased 13x9 pan.

Beat the filling ingredients until smooth.

Pour the filling over the crust and tap the pan down lightly on the counter to get rid of any big air bubbles.

Bake for 45 minutes.

This dessert and next week’s are both very good, but admittedly not so good for those New Year’s Resolutions. Both should come with statins, a hallmark of most desserts, actually. There is actually a But I have to go now. Amazon just delivered my minced ostrich.


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