It’s as delicious as it sounds!
This Butter Crunch Cake recipe is one that The Mean Man’s grandmother shared with us over 20 years ago. I haven’t make this cake is years and years and so deciphering the hand-written directions were iffy. After eating a few bites of the finished dish, I think I got it right. You’ll find that this cake is likely the richest, gooiest, and most delectable thing you’ve ever eaten. If you don’t like melt in your mouth buttery sweetness, it’s probably not a desert for you. Just go easy with the size of the slice you take. A little goes a long way!
The cake base:
Yellow Cake Mix
l stick of butter
8 oz cream cheese
1 box of confectioners sugar (16 oz)
Seriously, that’s it!
Putting it all together:
Pre-heat your oven to 325 degrees. In a mixing bowl, add the yellow cake mix, the stick of butter, and the egg. Using a pastry cutter, mix the ingredients together. The first time I made this cake, I thought, “This CANNOT be right!” because it doesn’t make a batter. It’s more of a dough. (We didn’t have a thousand cooking channels back in the day, so I’d never seen anything like this before). So don’t worry if it looks dry. It works. Spread the mix into the bottom of a 9″x13″ baking dish. You don’t need to grease this pan because the mixture includes a stick of butter- it doesn’t stick. Take your fingers and press the mixture until it fills the pan evenly.
Mix the powdered sugar, two eggs, and 8 oz of softened cream cheese in a mixing bowl. I used the beaters of the mixer to sort of smoosh the ingredients together before turning it on. Powdered sugar takes on a life of it’s own when it’s dry. It starts to come together quickly and turns into a thick liquid.
Pour the liquid onto the mixture that’s in your baking dish.
Bake the cake at 325 degrees for 45-50 minutes. The last 5-10 minutes, start checking to be sure it’s not browning on the top. Rotate your pan about half way through the cooking time. You want the topping to firm up. It will rise some while cooking. NOTE: I tried making this cake with the oven set to convection… the cake still tasted great but the topping didn’t set all the way. I think for this cake to work, it has to the have long slow cooking time. Don’t take any shortcuts. The slow cooling process also helps firm the topping- don’t put in the fridge to cool (another mistake I made).
Let the cake cool completely before cutting. Cutting can be a little bit of a challenge if you don’t really let the topping completely cook and set. My version today was maybe a bit gooier than it should have been. I could have maybe left it in the oven another 5 minutes, but this does NOT affect the heavenly decadence of the finished product.
There is a crunch to this cake. I think it comes from the topping, but I cannot honestly say. All I know is now I’ve got to get the rest of this cake out of my house. I cannot walk by without taking a nibble! So, I think a neighborhood cake delivery run is going to have to happen.
I hope you try this! It really is amazingly delicious.