The name does not lie! Our nod to the iconic St. Louis dessert begins with a vanilla buttercream cake base covered with an irresistible, creamy cheese bed. Waiting for these things to cool completely before cutting them into pieces is one of the hardest things you’ll ever do – they smell great right out of the oven – but take one bite and you’ll know it’s worth the wait.
(Tip: To get the right amount of “gooey,” be sure to use a 9 x 9 “skillet, not an 8 x 8.)
OMG, a rich dessert you are sure to fill in! This dense flatbread is a very easy dessert that feeds a lot of people, just try it !!
- What do you need :
- For veneers:
° Yellow Cake Mix: 1 Box (Dry – Not Ready)
° Butter: 8 tablespoons (melted)
° Eggs: 1
° Cream cheese: 8 ounces. (Relaxed)
° Eggs: 2 (scrambled)
° Powdered sugar: 16 ounces.
- Directions :
Set the oven temperature to 350 degrees Fahrenheit before starting.
After that, you will get a medium size bowl and mix together the cake mixture, melted butter and eggs, and mix until well combined.
Lay the dough evenly and press the bottom of a 9×13 greased baking tray and set aside.
Whisk the cream cheese and beat in a separate large bowl. You will want to add the eggs and whisk until smooth, for 1 to 2 minutes. You can then add powdered sugar and keep whisking until well blended.
Well pour the crust and bake at 350 degrees Fahrenheit until soft, it takes about 25-30 minutes .
Remove immediately from the oven and allow it to cool completely before cutting