This Cake Was Born Decades Ago And It Still Rules The World

This is a very rich cake, so a little bit goes a long way – unless you are as crazy about it as I always have been. In that case, you’re going to want to make a double batch!

But that’s ok – you see, this is also one of the easiest cake recipes ever. You’ll need a yellow cake mix (one with pudding in it) and a handful of other ingredients that you may already have at hand. There is one very difficult step, though. Letting the cake cool completely before sinking your teeth into it!




1 (18.25 ounce) yellow cake mix with pudding in the mix

2 large Eggland’s eggs

1/2 cup (1 stick) Kerrygold unsalted butter, melted

1/2 teaspoon vanilla extract


8 ounces (1 brick) Philadelphia cream cheese, softened to room temperature

3 cups confectioners’ sugar, plus more for dusting finished cake

2 large Eggland’s eggs



Preheat the oven to 350 degrees. Grease a 9-by-13-inch pan on the bottom and sides.

To make the cake base, put the cake mix in a large mixing bowl (ignore those instructions on the box). Add the eggs, melted butter, and vanilla. Stir together until thoroughly combined. The batter will be quite thick.

Spread the batter evenly in the bottom of your prepared pan, patting it into place. If you like a “crust” on the edges of your cake, slightly pinch up the sides of the batter on the bottom; if not, simply pat it flat into the bottom of the pan. Set the pan aside for the moment.

Using an electric mixer, beat the cream cheese until it is somewhat smooth; add the 3 cups of confectioners’ sugar in 2 or 3 increments (to keep it from blowing up like a sugar snowstorm in your kitchen) and mix on low speed until well combined.

Add the eggs, one at a time, pausing to scrape down the sides of the bowl with a rubber spatula after each addition. Be sure to scrape down the entire side of the bowl, as you don’t want any lumpy bits to get into the batter when you’re spooning it on top of the crust. Mix until combined and very smooth, then pour this mixture on top of the batter. If you had pinched up the edges of the bottom layer to form a side crust, pour it within the confines of the crust.

Bake for 30 to 40 minutes, or until the top of the cake is golden and the edges of the cake are lightly browned. The middle of the cake may jiggle a bit, but that is ok. It will continue to set as the cake cools.

Let the cake cool at room temperature for about 15 minutes, until the pan is no longer very hot, and then transfer to the refrigerator to cool completely and to become solid.

Sprinkle with confectioners’ sugar directly before serving. Cut into bars to serve, the way you would with brownies.




Quick tip: Store in the refrigerator, well-wrapped, up to 4 days.


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